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Roasted chickpea and vegie salad

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

Instructions

  1. Preheat oven to 220°C. Place cauliflower, chickpeas, radish, zucchini and garlic on a large baking tray. Sprinkle with sumac, coriander and oregano and season. Drizzle with lemon juice and oil. Toss to coat and arrange in a single layer. Bake for 15 minutes. Sprinkle with almonds. Bake for 20 minutes or until vegetables are golden and tender.
  2. Arrange spinach on a serving platter. Top with roasted vegetables. Spoon over yoghurt and sprinkle with onion and mint. Serve with couscous.

Notes

TIP: Vegies bake more evenly if placed in a single layer. Use two baking trays if necessary.

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