Spiced roast veg and chickpea salad

Cooking Salads Spiced roast veg and chickpea salad

With broccoli, chickpeas, yoghurt and chilli, this dish is brimming with superfood goodness.

Lables: Low fat Low kilojoule Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Combine garam masala and cumin in a small bowl. Place carrots and capsicum on 1 prepared tray. Place broccoli and chickpeas on second tray. Sprinkle vegetables and chickpeas evenly with the spice mixture. Spray with olive oil. Roast carrots and capsicum for 25 minutes or until golden and tender. Roast broccoli and chickpeas for 12 minutes or until golden and tender.
  2. Meanwhile, combine yoghurt, jalapeño, coriander, lemon juice and water in a bowl.
  3. Place the roasted vegetables, chickpeas and spinach in a large bowl and gently toss to combine. Divide among serving plates and drizzle with jalapeño yoghurt.

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1/2 tsp garam masala
1/2 tsp ground cumin
2 bunches baby carrots, trimmed, peeled
1 red capsicum, deseeded, sliced
1 head broccoli, trimmed, cut into florets
400g can chickpeas, rinsed, drained
130ml natural yoghurt
1 jalapeno, deseeded, finely chopped
2 tbsp chopped fresh coriander leaves
1 tbsp lemon juice
1 tbsp warm water
75g baby spinach leaves

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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