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Roast vegie and chickpea salad

Image of roast vegetable and chickpea salad in a white bowl shot from the side on a wooden table with accompanying forks.
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Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4
Image of roast vegetable and chickpea salad in a white bowl shot from the side on a wooden table with accompanying forks.
  • 2.5 serves of vegetables per 
  • serving
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Ingredients

2 cups vegies cut in 1.5 cm chunks (e.g. carrot, pumpkin, potato, sweet potato)
1 tbsp olive oil
1 400g can no-added salt chickpeas, drained & rinsed
1 orange, juiced
½ small red onion, finely sliced
150g baby spinach
½ bunch flat leaf parsley leaves (optional)

Dressing

50ml olive oil
1 tsp honey
1 tbsp white wine vinegar
½ tsp Dijon mustard*
Cracked pepper to taste

* Gluten free if using a gluten-free mustard

Savvy swaps

You can swap:

Chickpeas
Cannellini beans
Baby spinach
Lettuce
Fresh orange juice
60mL bottled orange juice

Tips

Method

Step 1
Preheat oven to 180oC. Toss vegies in the olive oil and bake for 20 minutes or until cooked. Cool.

Step 2
Add vegetables to a large bowl with the chickpeas and orange juice. Allow to marinate for 10 minutes.

Step 3
Add the red onion, spinach and parsley if using.

Step 4
Make the dressing by combining the olive oil, honey, white wine vinegar, mustard and pepper in a jar with a lid. Shake vigorously.

Step 5
Pour the dressing over the salad and toss gently.

Tips

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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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