Mediterranean roast vegetable and chickpea salad
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Time to make:
$2.72 per serve
(at time of publication)
Full ingredients list:
- 800g pumpkin, peeled, cut into 2cm cubes
- 1 large red capsicum, deseeded, cut into 2cm-wide strips
- 2 red onions, cut into wedges
- olive oil spray
- 100g baby spinach leaves
- 400g tin chickpeas, rinsed, drained
- 125ml low-fat natural yoghurt
- 1 teaspoon sumac
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200C. Place pumpkin, capsicum and onion in a single layer on a large baking tray lined with baking paper. Spray with oil and season to taste. Roast in oven, turning once, for 30 minutes or until tender.
Step 2 Place spinach, roasted vegetables and chickpeas into a large mixing bowl; gently toss to combine. Combine yoghurt and sumac; set aside.
Step 3 Divide salad between four serving plates and drizzle with a little of the sumac yoghurt. Serve with a crusty wholegrain bread roll.
About this recipe
First published: November 2008