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Roasted root & chickpea salad

Roasted root & chickpea salad served on a plate

Roasted root & chickpea salad

Name: Roasted root & chickpea salad
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 carrots peeled and cut into rough chunks; 1 celeriac peeled and cut into rough chunks; 1 butternut squash peeled and cut into rough chunks; 1 tbsp smoked paprika; 1 tbsp ground cumin; 1 tsp cinnamon; 1 tsp turmeric; 4 tbsp olive oil; 4 raw beetroot peeled and cut into rough chunks; 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; 1 small pack coriander roughly chopped; 1 small pack mint roughly chopped; 50g almonds toasted and roughly chopped

Sophie Godwin – Cookery writer

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Serves 4

Easy

Prep: 25 mins

Cook: 50 mins

A star rating of 3.9 out of 5.7 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

4 carrots

peeled and cut into rough chunks
1 celeriac

peeled and cut into rough chunks
1 butternut squash

peeled and cut into rough chunks
1 tbsp smoked paprika
1 tbsp ground cumin
1 tsp cinnamon
1 tsp turmeric
4 tbsp olive oil
4 raw beetroot

peeled and cut into rough chunks
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
1 small pack coriander

roughly chopped
1 small pack mint

roughly chopped
50g almonds

toasted and roughly chopped

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Nutrition: Per serving

kcal443

low
fat20g
saturates3.6g
carbs39g
sugars16g
fibre19g

high
protein16g
salt0.3g

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.

Recipe from Good Food magazine, September 2018

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A star rating of 3.9 out of 5.7 ratings

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