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Chickpea, roasted capsicum & sweet potato salad

Chickpea, roasted capsicum & sweet potato salad

A quick and easy salad to make when you have left over roast vegetables from the night before. 


  • 4 cups leftover roasted vegetables (such as sweet potato, capsicum, zucchini)
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 2 x 400g cans no-added-salt chickpeas, rinsed, drained
  • 100g baby spinach
  • 50g reduced-fat feta, crumbled


  • Reheat the leftover roasted vegetables in the oven until warm.
  • Whisk lemon juice and olive oil with cumin in a large salad bowl. Add chickpeas. Stir and set aside for 5 minutes to allow chickpeas to absorb flavours of the dressing.
  • Add veges and spinach to bowl and gently toss with chickpeas to combine. Divide the salad among four serving plates, scatter with crumbled feta, and serve.
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