e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This vegetarian chickpea, roasted capsicum and sweet potato salad recipe will be a summertime barbecue favourite. It's diabetes friendly with a vegan option, so easy and quick to make in 35 minutes.
1 Preheat oven to 180°C. Line 2 large baking trays with baking paper. Place sweet potatoes on one of the prepared trays. Place capsicum and zucchini on second tray. Sprinkle both with 1 teaspoon of the cumin and spray lightly with oil. Roast sweet potatoes for 25 minutes, and capsicum and zucchini for 15–20 minutes, or until all vegetables are tender.
2 Meanwhile, in a large salad bowl whisk lemon juice and oil with remaining teaspoon of cumin. Add chickpeas, stir and set aside for 5 minutes to absorb dressing flavours.
3 Add roasted vegetables and spinach to chickpeas and gently toss to combine. Divide salad among 4 serving plates, scatter with feta and serve.
Make it gluten free: Check cumin is gluten free.
Make it vegan: Use a vegan cheese instead of feta.
This recipe is part of our five-night cooking plan that uses just 10 ingredients to make five easy recipes.
Calories 422 cal
Kilojoules 1770 kJ
Total fat 13 g
Saturated fat 4 g
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