How To Make Roasted Root & Chickpea Salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 cups mixed root vegetables (such as carrots, beets, and sweet potatoes), peeled and cubed
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed salad greens
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, toss the root vegetables and chickpeas with olive oil, cumin, paprika, salt, and pepper.
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Spread the mixture onto a baking sheet and roast for 30-35 minutes, until the vegetables are tender and slightly caramelized.
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Remove from the oven and let it cool for a few minutes.
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In a serving bowl, combine the roasted vegetables and chickpeas with the salad greens.
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Sprinkle with crumbled feta cheese and chopped parsley.
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Serve the salad immediately and enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 480mg
- Total Carbohydrates : 44g
- Dietary Fiber : 10g
- Sugar : 9g
- Protein : 11g
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