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Herbed chickpea and roast vege salad

Herbed chickpea and roast vege salad

Serves: 1
Time to make: 40 mins
( Hands-on time: 20 mins )
Total cost: $ 7.50 / $ 7.50 per serve

(at time of publication)


Make it low FODMAP: Reduce chickpea serve to 1/4 cup and rinse well before using. Use buttercup squash instead of pumpkin. Use green part of spring onion instead of red onion.

Make it vegan: Replace feta with Sheese Greek-style vegan cheese.

HFG tip

Use any leftover canned chickpeas to make hummus by blending with 1 tablespoon lemon juice, 1 small clove garlic, 1 tablespoon tahini, 1 teaspoon olive oil and enough water to loosen to desired consistency.

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Photographer: Melanie Jenkins

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