Photo of Warm vegetable and chickpea salad by WW

Warm vegetable and chickpea salad

2 - 5
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
Got some leftover roast vegetables? Simply toss them with chickpeas, green leaves and some spices and you've got a lovely lunch.


Canned chickpeas, rinsed and drained

1 400g can, (400g can)

Ground cumin

1½ tsp

Roasted capsicum, not in oil

20 g

Zucchini baked without fat

1 medium

Eggplant, baked without fat

1 cup(s), finely chopped

Tuna, canned in springwater, drained

300 g, (2x185g can)

Baby spinach leaves

100 g

Balsamic dressing

cup(s), (80ml), fat-free

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Wholegrain bread rolls.TIP: You can use ground coriander, paprika or for a spicy version, half paprika and half chilli powder instead of cumin.