Chickpea, roasted capsicum and sweet potato salad

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.

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

500g sweet potatoes, peeled, cut in 2cm cubes
2 medium red capsicums, seeded, cut in 2cm strips
2 large zucchini, trimmed, cut in 1cm thick slices
2 teaspoons cumin
olive spray oil
2 tablespoons lemon juice
1 tablespoon olive oil
2 x 400g cans no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
100g baby spinach
50g feta, crumbled

Instructions

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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.

Variations

Make it gluten free: Check cumin is gluten free.

Make it vegan: Use a vegan cheese instead of feta.

HFG tip

This recipe is part of our five-night cooking plan that uses just 10 ingredients to make five easy recipes.

Nutrition Info (per serve)

Calories 422 cal

Kilojoules 1770 kJ

Protein 17 g

Total fat 13 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 15 g

Dietary fibre 14 g

Sodium 330 mg

Calcium 170 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.