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Mediterranean roast vegetable and chickpea salad

 
Rating: 
5
Average: 5 (1 vote)
Rating: 
5
Average: 5 (1 vote)
Serves: 4
Time to make: 45 mins
Total cost: $10.88 / $2.72 per serve
(at time of publication)
High fibreLow fatLow kilojouleLow sodiumHigh protein
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)

Kilojoules: 
880kJ
Calories: 
210cal
Protein: 
12g
Total fat: 
4g
Saturated fat: 
1g
Carbohydrates: 
30g
Sugars: 
14g
Dietary fibre: 
7g
Sodium: 
230mg
Calcium: 
180mg
Iron: 
3mg

Instructions

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

Recipe by: 
Dixie Elliott
First published: November 2008
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