Crispy chickpea, roasted cauliflower and sweet potato salad
One of our favourite ways to eat roasted veggies is in a salad and this one is absolutely loaded with all the goods!! It has so many delicious flavours and textures, and makes for a fabulous light meal or side dish.
Ingredients
- 2 cup rocket
- 1/2 cup feta cheese crumbled
- 1 cucumber diced
- 2 cup cooked quinoa cook as per instructions
- 1 pomegranate seeds only
ROASTED VEG
- 2 cup sweet potato cubed
- 1/2 cauliflower broken into florets
- 400 g chickpeas rinsed/drained
- 2 tbsp olive oil
- Sea salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Paprika
DRESSING
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 lemon juiced
- 1 clove garlic minced
- Sea salt
Instructions
- Pre heat oven to 200 degrees C.
- Add sweet potato and cauliflower florets to a lined baking tray.
- Drizzle with olive oil and add sea salt, garlic & onion powder and paprika. Coat well.
- Bake in oven for 15-20 mins. Add chickpeas and toss to coat in olive oil and spices.
- Bake for a further 20-25 mins until veg is browned and chickpeas are crispy.
- Remove from oven and allow to cool.
- In a clean glass jar, add all dressing ingredients and shake to combine well.
- Combine remaining ingredients in a salad bowl or on a large platter. Top with roasted veg and chickpeas and tehn drizzle with dressing.
Notes
STORAGE
You can store this one in the fridge for up to 3 days, although the rocket will probably get a little soggy. If you want to make it in advance, ensure that the roast veg are completely cooled before adding them to the salad and hold off dressing it, until you are ready to eat.
Won’t freeze well.
TO SERVE
This goes well as a side with most protein sources or you can enjoy this as a light meal.
Nutrition
Calories: 335kcalCarbohydrates: 46gProtein: 11gFat: 14gSaturated Fat: 3gFiber: 10gSugar: 13gVitamin C: 32mgCalcium: 125mgIron: 3mg
Tried this recipe?Let us know how it was!