Roast vegie and chickpea salad
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
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.