Roasted-vegetable-and-chickpea-salad

Roasted vegetable and chickpea salad

A garlicky dressing really lifts this chunky picnic salad

By , 17 July 2018

(24 votes)

Roasted vegetable and chickpea salad

  • Cook: 1 Hour
    plus cooling

  • Serves: 6

Nutritional Info
Each 181g serving contains

  • Energy

    666KJ

    159KCAL

    8%

  • Fat

    6.3g

    med

    9%

  • Saturates

    0.5g

    low

    3%

  • Sugars

    5.1g

    low

    6%

  • Salt

    0.05g

    low

    1%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 368kJ/88kcal.
Ingredients
  • 1 red onion, cut into 6 wedges
  • 1 courgette, cut into chunks
  • 2 peppers (1 red and 1 yellow), deseeded and cut into chunks
  • 1 sweet potato, peeled and cut into chunks
  • 3tbsp vegetable oil
  • 1tsp medium curry powder
  • 1 clove garlic, crushed
  • 1tbsp cider vinegar
  • 400g tin Asda Chickpeas in Water, drained and rinsed
Method

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put all the vegetables on a baking tray and toss in 1tbsp of the oil to coat. Cook for 45 mins or until tender and tinged brown at the edges. Transfer the veg to a large bowl.

  • Meanwhile, make the dressing. Heat another 1tbsp of the oil in a small pan, add the curry powder and garlic and fry over a low heat for 1-2 mins, stirring. Remove from the heat, then whisk in the vinegar and the remaining oil.

  • Add the chickpeas and the dressing to the bowl of vegetables and toss to coat. Leave to cool.