Roasted vegetable and chick pea salad

Roasted vegetable and chick pea salad

Category: Snack/side dish, Starter/snack, Salad, Main meal | Serves: 2-3

Prep time: 15 minutes | Cooking time: 20-30 minutes


1 small red onion, cut into 8 even wedges

2 courgettes, thickly sliced

8 baby sweetcorn, cut in half crossways

1 small red pepper, seeded and cut into chunks

2 tablespoons olive oil

8 baby plum tomatoes or cherry tomatoes

1 teaspoon each ground cumin and ground coriander

1/2 teaspoon hot chilli powder, or to taste

1 clove garlic, crushed

6 tablespoon tomato juice or passata

1 1/2 teaspoon balsamic vinegar

Freshly ground black pepper, to taste

150g (5 1/2oz) canned chick peas (drained weight), rinsed and drained

1-2 tablespoons shredded fresh basil leaves
  1. Preheat oven to 220ºC/fan 200ºC/gas mark 7. Combine red onion, courgettes, sweetcorn and red pepper in a non-stick roasting tin; drizzle over 1 tablespoon oil and toss to mix well.
  2. Roast for 15-20 minutes. Stir vegetables; scatter tomatoes over top. Roast for a further 5-10 minutes or until vegetables are tinged brown at the edges; transfer to a bowl.
  3. Heat remaining oil in a small pan. Add spices and garlic; cook for 1-2 minutes, stirring. Remove pan from heat; whisk in tomato juice, vinegar and black pepper.
  4. Add chick peas, tomato dressing and basil to vegetables; toss to mix. Serve hot or cold.

Nutritional information

Roast Veg Chickpea Salad