Chickpea & Roast Vegetable salad

Chickpea & Roast Vegetable salad
Chickpea & Roast Vegetable salad
Chickpea & Roast Vegetable salad
Cook time
Total time
yield: 1
Roast Vegetables
  • 1 sweet potato
  • 1 eggplant
  • 1 zucchini
  • 1 red capsicum
  • ½ - 1 pumpkin
  • Olive oil, to cook
  • Salt and pepper
  • ½ tomato
  • 1 tablespoon red onion
  • 1 tablespoon fresh flat-leaf parsley leaves
  • ¼ avocado
  • ¼ cup chickpeas (tinned or cooked
    from dried)
  • ¼ cup black eye beans (tinned or
    cooked from dried)
  • 1 handful rocket leaves
  • 1 teaspoon pine nuts
  • ¼ cup goat’s cheese
  • 1 teaspoon olive oil
  • Drizzle of balsamic vinegar
  • 1 hard boiled egg
  • Salt and pepper, to taste
Roast Vegetables
  1. Preheat oven to 175 degrees Celsius (electric)
  2. Wash and chop all vegetables into small pieces
  3. Peel pumpkin and chop also
  4. Place in a large baking tray
  5. Massage in the oil and season for even coverage
  6. Bake for 30 minutes, shake the tray and bake for a remaining 25-40 minutes (dependant on vegetable)
  7. Reserve ¼ cup of each, allow to cool and store remaining quantity in an airtight container in the fridge for up to 4 days
  1. Whilst vegetables are cooking, wash and slice tomato
  2. Finely chop onion and parsley
  3. Dice avocado
  4. Add to a mixing bowl with legumes and remaining ingredients
  5. Coat well with oil and balsamic
  6. Add egg and season to taste
This recipe is perfect for those cooler months when our bodies need to warm up from the inside-out!

TOP TIP - For a super-fast option, bake more veggies than you need just
once at the start of the week and simply throw the salad together for lunch or dinner.

Add in/substitute what you’ve got at home for a nourishing, real-food meal including adding quinoa for a gluten-free, satisfying variation.

VEGAN? The egg and goat’s cheese are easily removed

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