Roasted Veggie & Chickpea Salad
Roasted veggies, crunchy chickpeas & toasted pistachios come together for a very impressive salad for your hosting table. But this cosy wholesome compilation is just as delicious for a rather healthy lunch/ dinner too , packing in protein, fibre & plenty of nutrients for a feel-good boost.
Ingredients
Lemon Vinaigrette Dressing
- 3-4 tbsp olive oil
- 1½ tbsp lemon juice
- 1 tbsp apple cider vinegar/ white vinegar
- 1-1½ tbsp dijon mustard
- 2-3 tsp honey
- salt and pepper to taste
For the roasted veggies
- 1 cup cooked chickpeas (drained & dried)
- 1 cup sliced pumpkin/ butternut squash & diced carrots
- 1 cauliflower (broken into florets)
- olive oil (for drizzling)
- salt & pepper
For assembling
- 1 cup leafy greens (chopped romaine or arugula)
- roasted veggies
- 1 apple (thinly sliced)
- ¼-⅓ cup toasted nuts (pistachios or almonds)
- ¼-½ cup crumbled feta
Instructions
- For the lemon vinaigrette dressing, whisk together olive oil, lemon juice, apple cider vinegar, mustard, honey and salt and pepper. Give it a good mix and adjust taste to your preference.
- Pre-heat the oven to 180C.
- Add the pumpkin/ butternut squash, carrots, cauliflower and cooked chickpeas to a baking tray. Drizzle generously with olive oil, salt and pepper, tossing to ensure each piece is evenly coated.
- Bake for 40-50 minutes until the veggies are caramelised and chickpeas crispy. You may need to remove the veggies once they're done and leave the chickpeas to roast for another 15-20 minutes for the perfect golden crunch!
- To assemble - layer your greens on a large plate. Add the roasted veggies. Tuck in thinly-sliced apples (fanning them out as shown). Garnish with toasted pistachios/ almonds and feta.
- Drizzle the prepped dressing. Give it a good mix and DIVE IN!
