Chickpea, roasted capsicum and sweet potato salad
- 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
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.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 4g
Dietary fibre 14g
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