Roasted chickpea and vegie salad

Total Time
For a salad that is packed with flavour like never before, this one sure takes first prize. With earthy vegetables, spices, crunchy almonds and fresh mint, it’s hard to believe that something that tastes so divine is so simple!
  • cauliflower
    750 g, cut into florets
  • roasted chickpeas
    1 cup(s), made from (1x400g) canned chickpeas
  • Radish, red skinned, unpeeled, fresh
    200 g, (1 bunch), halved if large
  • zucchini
    500 g, cut into chunks
  • garlic
    8 clove(s), unpeeled
  • ground sumac
    1 tbs
  • ground coriander
    2 tsp
  • dried oregano
    1 tsp
  • lemon juice
    2 tbs
  • olive oil
    2 tsp, extra virgin variety
  • flaked almonds
    ¼ cup(s), slivered
  • baby spinach leaves
    120 g
  • 99% fat-free plain Greek yoghurt
    1 cup(s), (240g)
  • red onion
    ½ small, thinly sliced
  • fresh mint
    ½ cup(s), leaves torn
  • boiled couscous
    250 g
  1. Preheat oven to 220°C. Place cauliflower, chickpeas, radish, zucchini and garlic on a large baking tray. Sprinkle with sumac, coriander and oregano and season. Drizzle with lemon juice and oil. Toss to coat and arrange in a single layer. Bake for 15 minutes. Sprinkle with almonds. Bake for 20 minutes or until vegetables are golden and tender.
  2. Arrange spinach on a serving platter. Top with roasted vegetables. Spoon over yoghurt and sprinkle with onion and mint. Serve with couscous.
TIP: Vegies bake more evenly if placed in a single layer. Use two baking trays if necessary.

Start eating better than ever!