Name: Winter Roasted Vegetable & Chickpea Salad
Prep time: 20 min
Cook time: 25 min
Yield: Makes 4-5
Cuisine: Mediterranean
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

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.

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Makes 4-5

Prep Time 20 minutes

Cook Time 25 minutes

Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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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.