An easy roasted vegetable salad packed with flavour from the morsels of sun-dried tomatoes, crunchy almonds, creamy feta and sweet roasted veggies – serve on its own or alongside some grilled meat.
This Week
2 Dec - 8 Dec
Roasted Vegetable Chickpea Salad with a Sun-Dried Tomato Dressing
- Under 1 hour
- 4
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Meal Prep Guide
Make the sun-dried tomato dressing (store in an airtight container in the fridge).
Ingredients:
- ¼ cup sun-dried tomatoes
- 4 dried dates
- ¼ cup roasted almonds
- 4 Tbsp olive oil
- 3 Tbsp red wine vinegar
- 2-4 Tbsp water
- 1 garlic clove
Method:
- Add all the ingredients to a food processor or blender, blend until fully combined but not smooth. You might need to adjust the amount of water depending on the sun dried tomatoes you use.
Pre-chop the vegetables (store in an airtight container in the fridge).
- Chop 4 carrots into rounds.
- Chop 4 sweet potatoes into cubes.
Tips
Tips
- We recommend roasting the vegetables over two trays so that the veggies have enough room to get crispy and not steam.
- The consistency of the dressing will differ if you use a food processor or blender. It will be more like a pesto if you use a food processor but if you use a blender it will be a creamier consistency.
- It can be tricky to find sun-dried tomatoes that are in olive oil not vegetable oil. We like to use these sun-dried tomatoes from ceres, pop them in a glass jar in the fridge and top with olive oil.
Shortcuts
Vegetables
- Add or swap the vegetables for pumpkin, parsnips or cauliflower.
Protein
- Serve with grilled/barbecued meat of choice or serve with our Honey Mustard Chicken Kebabs.
Other
- Add some fresh herbs like coriander or parsley.
- Swap out the goat feta for goat cheese or cows milk feta.
Ingredients
Sun-dried tomato, almond dressing
- ¼ cup sun-dried tomatoes (drained)
- 4 dried dates
- ¼ cup roasted almonds
- 4 Tbsp olive oil
- 3 Tbsp red wine vinegar
- 2-4 Tbsp water
- 1 garlic clove
Roasted vegetables
- 4 medium carrots (cut into rounds)
- 4 medium sweet potato (cut into cubes)
- Olive oil
- Salt and pepper
- 120g mixed leaf lettuce (1 bag)
- 400g tin chickpeas (rinsed, drained and patted dry)
- 100g feta
Method
- Preheat the oven to 180 degrees fan bake.
- While the oven is coming to temperature, prepare the sun-dried tomato dressing. Add all the ingredients to a food processor or blender and blend until combined but not smooth. You might need to adjust the amount of water depending on the brand of sun-dried tomatoes you use.
- Once the oven has reached temperature, place the sweet potato and carrots onto a large baking tray, drizzle with olive oil and season with salt. Cook for 35-40 minutes until golden brown, flipping at halfway.
- In a large bowl, add the chickpeas and ¾ of the sun-dried tomato dressing and toss well to coat each chickpea.
- Once the vegetables have cooked, allow them to cool slightly to prevent the lettuce from wilting.
- To a large bowl or platter, add the mixed leaf lettuce, dressed chickpeas, roasted vegetables, feta and the remaining dressing; gently toss.
Variations
Vegetables
- Add or swap the vegetables for pumpkin, parsnips or cauliflower.
Protein
- Serve with grilled/barbecued meat of choice or serve with our Honey Mustard Chicken Kebabs.
Other
- Add some fresh herbs like coriander or parsley.
- Swap out the goat feta for goat cheese or cows milk feta.
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