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Winter Roasted Vegetable & Chickpea Salad

Name: Winter Roasted Vegetable & Chickpea Salad
Prep time: 20 min
Cook time: 25 min
Yield: Makes 4-5
Ingredients: 300 g pumpkin; 1 large kumara; 2 medium carrots; 1 red onion; 400 g can Wattie's Chickpeas in Springwater, drained; 250 ml bottle Eta Caramelised Onion Dressing

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.

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Original recipe yields 1 serving

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

300 g pumpkin

1 large kumara

2 medium carrots

1 red onion

400 g can Wattie's Chickpeas in Springwater, drained

250 ml bottle Eta Caramelised Onion Dressing

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