Skip to content

Roast vegie and chickpea salad

2.5 serves of vegetables in each serve

Preparation time: 20 minutes

Serves: 4

2.5 serves of vegetables per serve

Diet and Allergies:

, , ,

Ingredients

2 cups leftover roast vegies (e.g. carrot, pumpkin, potato, sweet potato)
1 400g can no added salt chick peas, drained & rinsed
½ small red onion, finely sliced
150g baby spinach
½ bunch flat leaf parsley, picked
1 orange, juiced
50ml olive oil
1 tsp honey
1 tbsp white wine vinegar
½ tsp Dijon mustard*
Cracked pepper to taste

Method

Dice the roast vegies into 1.5cm pieces and add to a large bowl with the chickpeas and orange juice. Allow to marinate for 10 minutes. Add the red onion, spinach and parsley.

Combine the olive oil, honey, white wine vinegar, mustard and pepper in a jar with a lid and shake vigorously.

Dress the salad and toss gently.

*Gluten free if using gluten free mustard.

Share recipe:

You might also like:

Pea, zucchini and pesto risoni with chicken in a large white bowl with a fork and spoon for serving on the side.

Pea, zucchini and pesto risoni with chicken

Six baked fried rice muffins on baking paper served on a white cutting board with two glass bottles of milk with straws to serve in the background.

Fried rice muffins

Vegie pikelet sandwiches with cream cheese spread in between sitting on baking paper served on a wooden serving board with one pikelet on the table being spread with a knife.

Vegie pikelet sandwiches