Chickpea, roasted capsicum and sweet potato salad

This vegetarian chickpea, roasted capsicum and sweet potato salad recipe will be a summertime barbecue favourite. It's diabetes friendly with a vegan option, so easy and quick to make in 35 minutes.

Serves: 4

Time to make: 35 mins

Ingredients

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500g sweet potatoes, peeled, cut in 2cm cubes
2 medium red capsicums, seeded, cut in 2cm strips
2 large zucchini, trimmed, cut in 1cm thick slices
2 teaspoons cumin
olive spray oil
2 tablespoons lemon juice
1 tablespoon olive oil
2 x 400g cans no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
100g baby spinach
50g feta, crumbled

Instructions

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1 Preheat oven to 180°C. Line 2 large baking trays with baking paper. Place sweet potatoes on one of the prepared trays. Place capsicum and zucchini on second tray. Sprinkle both with 1 teaspoon of the cumin and spray lightly with oil. Roast sweet potatoes for 25 minutes, and capsicum and zucchini for 15–20 minutes, or until all vegetables are tender.

2 Meanwhile, in a large salad bowl whisk lemon juice and oil with remaining teaspoon of cumin. Add chickpeas, stir and set aside for 5 minutes to absorb dressing flavours.

3 Add roasted vegetables and spinach to chickpeas and gently toss to combine. Divide salad among 4 serving plates, scatter with feta and serve.

Variations

Make it gluten free: Check cumin is gluten free.

Make it vegan: Use a vegan cheese instead of feta.

HFG tip

This recipe is part of our five-night cooking plan that uses just 10 ingredients to make five easy recipes.

Nutrition Info (per serve)

Calories 422cal

Kilojoules 1770kJ

Protein 17g

Total fat 13g

–Saturated fat 4g

Carbohydrates 50g

–Sugars 15g

Dietary fibre 14g

Sodium 330mg

Calcium 170mg

Iron 5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.