Dairy Free
Roasted Chickpea & Vegetable Salad
10 mins prep
45 mins
cooking
Serves 4
About The Recipe
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Nutrition Per Serving
Instructions
Step 1
Pre heat oven to 200°C. Line 2 large baking trays with baking paper. Arrange chickpeas, capsicum, zucchini, tomatoes and onion on lined trays.
Step 2
Roast vegetables for 20 mins or until tomatoes just collapse. Remove tomatoes and continue baking for another 20 mins or until light golden and tender.
Step 3
Meanwhile, cook couscous in a saucepan of boiling water with vegetable stock & garlic for 5 mins or until just tender. Refresh under cold water. Drain well and transfer to a large bowl.
Step 4
To make the dressing combine olive oil, vinegar and paprika in a jar. Shake until combined.
Step 5
Add roasted vegetables, chickpeas, baby spinach and rocket to couscous mix. Drizzle with dressing. Toss to combine and top with feta.
Ingredients
60g Israeli (pearl) couscous
200g can chickpeas, drained
60g feta, crumbled
2 red capsicum, deseeded, chopped
2 large zucchini, halved lengthways, then cut into 3 cm pieces
2 red onions, cut into wedges
250g cherry tomatoes
1 tsp vegetable stock
1 garlic clove, crushed
120g baby spinach and rocket
1 tsp vegetable stock
1 garlic clove, crushed
1 tsp paprika
