Roasted Chickpea & Vegetable Salad

10 Mins Prep + 45 Mins Cooking

Serves 4

1220 kjs (291 calories) per serve

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