Warm vegetable and chickpea salad
2
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
Got some leftover roast vegetables? Simply toss them with chickpeas, green leaves and some spices and you've got a lovely lunch.
Ingredients
Canned chickpeas, rinsed and drained
1 400g can, (400g can)
Zucchini, cooked without added fat
120 g
Ground cumin
1½ tsp
Roasted capsicum, not in oil
20 g
Eggplant, cooked without added fat
1 cup(s), finely chopped
Tuna, canned in springwater, drained
300 g, (2x185g can)
Baby spinach
100 g
Balsamic dressing
⅓ cup(s), (80ml), fat-free
Oil spray
1 x 3 second spray(s)