Roast vegetable and chickpea salad


This delicious salad is a colourful feast for the eyes and a perfect accompaniment to chicken or salmon. It's also delicious on its own. 

Before you begin

This recipe includes chickpeas and rice. You can prepare the chickpeas in advance and store in the fridge for up to 4 days.  

Ingredients

1/2 cup of black or brown rice
1/2 cup of quinoa
1 sweet potato
1 zucchini
1 red onion
1 capsicum
1 cup of cooked Rupanyup Living chickpeas
salt and pepper
2 tbs chopped fresh continental parsley

1/4 cup roasted cashews optional
1 teaspoon cumin powder optional
coriander optional

Add about 4 cups of water to a saucepan bring to the boil and add your quinoa and your desired rice and cook until tender (about 15 minutes). Drain and set aside to cool. When cool, add to your salad bowl.

While the quinoa and rice is cooking, dice your vegetables and add to a large bowl. Here I toss a dash or two of garlic olive oil and warmed coconut oil over the vegetables then add to baking tray. Sprinkle salt, pepper, cumin powder and a sprinkle of cumin seeds to taste.

When the vegetables are roasted and beginning to soften, remove from oven and add to your mixing bowl with the quinoa, rice and chickpeas.

Garnish with freshly chopped parsley.

Dressing

1 tbs balsamic vinegar
1 tbs olive oil
2 tsp honey
1 tsp chilli flakes or sweet chilli sauce
1 tbs soy sauce
A squeeze of lemon juice

Mix ingredients thoroughly and add to salad. 

Purchase chickpeas online

Make sure you have a pack of chickpeas on hand so that you're ready to make this delicious salad or our Moroccan Harisa Soup any time!