Chickpea, roasted capsicum & sweet potato salad
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Time to make:
$2.80 per serve
(at time of publication)
Full ingredients list:
4 cups leftover roasted vegetables (such as sweet potato, capsicum, zucchini)
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon ground cumin
2 x 400g cans no-added-salt chickpeas, rinsed, drained
100g baby spinach
50g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
1 Reheat the leftover roasted vegetables until warm.
2 Whisk lemon juice and olive oil with cumin in a large salad bowl. Add chickpeas. Stir and set aside for 5 minutes to allow chickpeas to absorb flavours of the dressing.
3 Add vegies and spinach to bowl and gently toss with chickpeas to combine. Divide the salad among four serving plates, scatter with crumbled feta, and serve.
About this recipe
First published: January 2019