Mediterranean roast vegetable and chickpea salad

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: Cath Muscat

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Serves: 4

Time to make: 45 mins

Ingredients

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800g pumpkin, peeled, cut in 2cm cubes
1 large red capsicum, deseeded, cut in 2cm-wide strips
2 red onions, cut in wedges
olive spray oil
salt and pepper, to season
2 cups baby spinach
420g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
½ cup (125ml) low-fat plain yoghurt
1 teaspoon sumac

Instructions

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1 Preheat oven to 200°C. Place pumpkin, capsicum and onions in a single layer on a large baking tray lined with baking paper. Spray with oil and season to taste. Roast in oven, turning once, for 30 minutes, or until tender.

2 Place spinach, roasted vegetables and chickpeas in a large mixing bowl. Gently toss to combine.

3 To make dressing, mix yoghurt and sumac. Set aside.

4 Divide salad between four plates and serve with a dollop of dressing and a crusty roll.

HFG tip

This is a light meal. To make it more substantial, serve salad with grilled steak, chops or fish.

Nutrition Info (per serve)

Calories 215 cal

Kilojoules 900 kJ

Protein 9 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 30 g

Sugar 16 g

Dietary fibre 11 g

Sodium 220 mg

Calcium 140 mg

Iron 2 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.

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