Recipes
Recipes

Roasted vegetable and chickpea salad

A garlicky dressing really lifts this chunky picnic salad

A garlicky dressing really lifts this chunky picnic salad

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(30 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 6

Cooking Time

Price: 34p per serving

Nutritional Information

Each 181g serving contains

Energy
666kj
159kcal
8%
Fat
6.3g
Med
9%
Saturates
0.5g
Low
3%
Sugars
5.1g
Low
6%
Salt
0.05g
Low
1%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
368kj/88kcal

Ingredients

1 red onion, cut into 6 wedges

1 courgette, cut into chunks

1 red pepper, deseeded and cut into chunks

1 sweet potato, peeled and cut into chunks

3tbsp vegetable oil

1tsp medium curry powder

1 clove garlic, crushed

1tbsp cider vinegar

400g tin Asda Chickpeas in Water, drained and rinsed

1 yellow pepper, deseeded and cut into chunks

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Put all the vegetables on a baking tray and toss in 1tbsp of the oil to coat. Cook for 45 mins or until tender and tinged brown at the edges. Transfer the veg to a large bowl.
3
Meanwhile, make the dressing. Heat another 1tbsp of the oil in a small pan, add the curry powder and garlic and fry over a low heat for 1-2 mins, stirring. Remove from the heat, then whisk in the vinegar and the remaining oil.
4
Add the chickpeas and the dressing to the bowl of vegetables and toss to coat. Leave to cool.