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Roasted Mediterranean Veg + Chickpea Salad
This is an exclusive recipe from Farzanah Nasser’s cookbook ‘The Everyday High-Fibre Plan’. Farzanah is a registered nutritional therapist and gut-health specialist.
A seriously hearty salad all done IN ONE TRAY!
"The vegetables here are ones that I often find left in my fridge at the end of the week. I like to chop them up and roast them in the oven, then add a jar of chickpeas. This transforms them into a nourishing salad with summer vibes and Mediterranean flavour."
Ingredients
For the salad
1 jar Queen Chickpeas - drained
1 red onion
1 red pepper, deseeded
1 yellow pepper, deseeded
1 leek
1 courgette
20 cherry tomatoes
1 garlic bulb
2 tbsp extra virgin olive oil
Dressing
4 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp mixed dried herbs
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Directions
Heat the oven to 200°C/Fan 180°C. Mix the dressing ingredients together in a jug and season with salt and black pepper.
Chop the onion, peppers, leek and courgette into pieces roughly the same size as the cherry tomatoes and put them all in a baking tray. Cut off the top of the garlic bulb and add it to the tray.
Drizzle the veg with two tablespoons of olive oil, add a sprinkle of salt, then toss well. Bake for 30 minutes until everything is tender.
Tip the cooked veggies into a serving bowl and squeeze out the garlic cloves. Add the chickpeas, then pour over the dressing and toss before serving. Good warm or cold.
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