Roasted root & chickpea salad served on a plate

Roasted root & chickpea salad

  • Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Serve up five of your 5-a-day with this vibrant vegan root veg and chickpea salad with toasted almonds for a light, but nourishing meal. It features butternut squash, celeriac and beetroot

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal443
fat20g
saturates3.6g
carbs39g
sugars16g
high infibre19g
protein16g
salt0.3g
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Ingredients

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Put the carrots, celeriac and squash in a large bowl. Sprinkle over ¾ of the spices and ¾ of the oil. Toss to combine and season. Transfer to two large roasting trays. Add the beetroot to the same bowl, and toss in the remaining oil, spices and some seasoning, then divide between the roasting trays (coating the beetroot separately will stop everything turning purple). Roast the veg for 45 mins or until tender, tossing halfway. Add the chickpeas to the tray, stir, then return to the oven for 5 mins.

  • STEP 2

    Meanwhile, mix the onion with the vinegar, sugar and some seasoning. Set aside to pickle.

  • STEP 3

    Transfer the roasted vegetables to a sharing platter, stir through the pickled onions and their vinegar, the herbs and almonds, and serve.

Goes well with

Recipe from Good Food magazine, September 2018

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    Overall rating

    Rating: 4 out of 5.6 ratings

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