Recipe – Vegan Roast Vegetable & Chickpea Salad

Roast Vegetable and chickpea Salad
Roast Vegetable and chickpea Salad

This is a very delicious salad. I love the roast fresh beetroot, parsnips, potatoes, carrots chickpeas with the salad dressing
olive oil balsamic vinegar & ground cumin laced with baby spinach leaves and capsicum.

300g roast vegetables (fresh beetroot, parsnips, carrots & potatoes)
400g chickpeas, drained, rinsed
100g mixed salad
1 capsicum
1 red onion
1/4 C olive oil
1 1/2 Tbsp balsamic vinegar
1 1/2 tsp ground cumin

Roast Vegetables
Set oven to 200C/400F and roast the fresh beetroot, parsnips & potatoes for 40 minutes

Dressing In a large serving bowl, whisk together all the ingredients season with freshly ground pepper
Chop roasted vegetables into bite-size pieces
Add roasted vegetables and remaining ingredients to the bowl with the dressing,
toss gently to combine. Arrange on a serving platter.

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