Roasted chickpea and veggie salad
5
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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!
Ingredients
Cauliflower
750 g, cut into florets
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g)
Red radish
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
Slivered almonds
¼ cup(s)
Baby spinach
120 g
99% fat-free, plain Greek yoghurt, unsweetened
1 cup(s), (240g)
Red onion
½ small, thinly sliced
Fresh mint
½ cup(s), leaves torn
Boiled couscous
250 g
Instructions
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.
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.