Working time: Mon – Fri: 08:00AM – 4:30PM

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. 

Ingredients

  • 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

Method

  • 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.
Brisbane Obesity Surgery | Weight Loss Surgery | Brisbane Obesity Clinic

Are ready to make some decisions about your health?

Working hour

Mon – Fri: 8 a.m. – 4:30 p.m.
Sat – Sun: Closed

Evan Thomson Building, 13/24 Chasely St, Auchenflower QLD 4066

Follow us: