Spiced roast veg and chickpea salad

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

Recipe «Spiced roast veg and chickpea salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.