Mediterranean roast vegetable and chickpea salad
Serves: 4
Time to make: 45 mins
Total cost: $12.76 / $3.19 per serve
(at time of publication)
Ingredients
- 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 chickpeas, drained, rinsed
- ½ cup (125ml) low-fat plain yoghurt
- 1 teaspoon sumac
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Instructions
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 215cal
-
Kilojoules 900kJ
-
Protein 9g
-
Total fat 6g
-
–Saturated fat 1g
-
Carbohydrates 30g
-
–Sugars 16g
-
Dietary fibre 11g
-
Sodium 220mg
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Calcium 140mg
-
Iron 2mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
