Warm vegetable and chickpea salad
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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)
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Line 2 baking trays with baking paper. Place chickpeas on one prepared tray and lightly spray with oil. Sprinkle with cumin, tossing to coat. Place vegetables on remaining prepared tray.
2
Bake chickpeas and vegetables for 20 minutes or until chickpeas and vegetables are warmed through. Transfer to a large serving bowl. Add tuna, spinach and dressing, tossing gently to combine. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.