Roasted root & chickpea salad served on a plate

Roasted root & chickpea salad

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(5 ratings)

Prep: 25 mins Cook: 50 mins


Serves 4

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

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal443
  • fat20g
  • saturates2g
  • carbs39g
  • sugars16g
  • fibre19g
  • protein16g
  • salt0.3g


  • 4 carrots, peeled and cut into rough chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celeriac, peeled and cut into rough chunks



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 1 butternut squash, peeled and cut into rough chunks
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 4 tbsp cold pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 4 raw beetroot, peeled and cut into rough chunks



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 2 x 400g cans chickpeas, drained and rinsed
  • 1 small red onion, thinly sliced
  • 2 tbsp red wine vinegar (check the label if you’re vegan)
  • pinch of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 small pack coriander, roughly chopped
  • 1 small pack mint, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 50g almonds, toasted and roughly chopped


  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.

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

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

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