


Chickpea & Roast Vegetable salad
Cook time
Total time
Author: Nadia Felsch
yield: 1
Ingredients
Roast Vegetables
- 1 sweet potato
- 1 eggplant
- 1 zucchini
- 1 red capsicum
- ½ - 1 pumpkin
- Olive oil, to cook
- Salt and pepper
Salad
- 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
Instructions
Roast Vegetables
- Preheat oven to 175 degrees Celsius (electric)
- Wash and chop all vegetables into small pieces
- Peel pumpkin and chop also
- Place in a large baking tray
- Massage in the oil and season for even coverage
- Bake for 30 minutes, shake the tray and bake for a remaining 25-40 minutes (dependant on vegetable)
- Reserve ¼ cup of each, allow to cool and store remaining quantity in an airtight container in the fridge for up to 4 days
Salad
- Whilst vegetables are cooking, wash and slice tomato
- Finely chop onion and parsley
- Dice avocado
- Add to a mixing bowl with legumes and remaining ingredients
- Coat well with oil and balsamic
- Add egg and season to taste
Notes
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
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