Roasted chickpea and veggie salad
5
Points®
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
For a salad that is packed with flavour like never before, this one sure takes first prize. With earthy vegetables, spices, crunchy almonds and fresh mint, it’s hard to believe that something that tastes so divine is so simple!
Ingredients
Cauliflower
750 g, cut into florets
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g)
Red radish
200 g, (1 bunch), halved if large
Zucchini
500 g, cut into chunks
Garlic
8 clove(s), unpeeled
Ground sumac
1 tbs
Ground coriander
2 tsp
Dried oregano
1 tsp
Lemon juice
2 tbs
Olive oil
2 tsp, extra virgin variety
Slivered almonds
¼ cup(s)
Baby spinach
120 g
99% fat-free, plain Greek yoghurt, unsweetened
1 cup(s), (240g)
Red onion
½ small, thinly sliced
Fresh mint
½ cup(s), leaves torn
Boiled couscous
250 g