Winter Roasted Vegetable & Chickpea Salad
Salads aren’t just for summer. This version with popular winter vegetables can be enjoyed any time of the year. With the addition of chickpeas there’s protein, great flavour and texture.
Makes 4-5
Prep Time 20 minutes
Cook Time 25 minutes
Ingredients
300g pumpkin
1 large kumara
2 medium carrots
1 red onion
400g can Wattie's Chickpeas in Springwater, drained
250ml bottle Eta Caramelised Onion Dressing
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
Preheat oven to 200 °C. Prepare the vegetables. Remove the skin from the pumpkin and kumara and cut into 1.5cm chunks. Peel and thickly slice the carrots into rings. Cut the red onion into small wedges. Place on a tray. Toss 2 Tbsp of olive oil through the vegetables. Roast for 20-25 minutes, until vegetables are tender. Step 2
Put the vegetables into a large bowl. Add Wattie's Chickpeas in Springwater. While the vegetables are still warm pour over ½ cup of Eta Caramelised Onion Dressing. Mix through the vegetables. Step 3
Serve salad at room temperature. Tips
What do I need?
Select All
1
300 g pumpkin
2
1 large kumara
3
2 medium carrots
4
1 red onion
5
400 g can Wattie's Chickpeas in Springwater, drained
6
250 ml bottle Eta Caramelised Onion Dressing
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Cook Time 20 minutes Easy As
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