Roasted Root Chickpea Salad Recipes

ROASTED ROOT & CHICKPEA SALAD

Roasted root & chickpea salad image

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

Provided by Sophie Godwin - Cookery writer

Time 1h15m

Number Of Ingredients 16

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

Steps:

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.
Meanwhile, mix the onion with the vinegar, sugar and some seasoning. Set aside to pickle.
Transfer the roasted vegetables to a sharing platter, stir through the pickled onions and their vinegar, the herbs and almonds, and serve.

Nutrition Facts : Calories 443 calories, Fat 20 grams fat, SaturatedFat 3.6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 16 grams sugar, Fiber 19 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium

CHICKEN SALAD WITH ROASTED CHICKPEAS AND CARROTS

Chicken Salad with Roasted Chickpeas and Carrots image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 15-ounce can chickpeas, drained and rinsed
6 carrots, halved lengthwise
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 teaspoons za'atar (middle eastern spice blend), plus more for sprinkling
3 tablespoons red wine vinegar
1/2 teaspoon honey
1 small shallot, thinly sliced into rings and separated
2 cups shredded roast chicken
1 5-ounce package mesclun greens
1 cup sugar snap peas, trimmed and thinly sliced
1 cup fresh parsley
1/2 cup crumbled feta cheese

Steps:

Put a baking sheet on the middle oven rack and preheat to 450˚. Pat the chickpeas dry with paper towels; toss with the carrots, 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, stirring halfway through, until the chickpeas are browned and crisp and the carrots are tender, 30 to 35 minutes. Sprinkle with 1 1/2 teaspoons za'atar and toss to coat. Let cool slightly.
Meanwhile, stir the vinegar, honey, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; let sit 10 minutes. Gradually whisk in the remaining 1/4 cup olive oil.
Remove the carrots to a cutting board and cut into 2-inch pieces; transfer to the bowl with the dressing. Add the chicken, mesclun, snap peas, parsley and feta. Season with salt and pepper and toss gently. Top with the roasted chickpeas and sprinkle with more za'atar.

MEDITERRANEAN CHICKPEA SALAD

Mediterranean Chickpea Salad image

Light, refreshing Mediterranean Chickpea Salad is ideal for any warm weather occasion! An excellent healthy side dish to any main course.

Provided by Julia

Categories Side Dish

Time 10m

Number Of Ingredients 11

Ingredients

1 (15-oz) can garbanzo beans, drained and rinsed
1 medium-sized cucumber, chopped (2 cups)
2 cups cherry tomatoes, halved
¼ red onion, thinly sliced (½ cup)
⅔ cup feta cheese
2 Tbsp avocado oil
1 Tbsp lemon juice*
2 cloves garlic, minced
½ tsp sea salt, to taste
¼ tsp black prepper
½ tsp dried oregano

Steps:

Drain and rinse the garbanzo beans and pat them dry with a paper towel. Transfer the garbanzo beans to a large bowl along with the cucumber, cherry tomatoes, onion and feta cheese. In a measuring cup or small bowl, whisk together the ingredients for the dressing. Pour the dressing over the salad and toss until everything is well-coated. Taste the chickpea salad for flavor and add more salt, lemon juice or feta cheese to your personal taste. Serve immediately or store in an airtight container in the refrigerator. Leftover salad will stay fresh in the refrigerator for up to 5 days.

Nutrition Facts : Calories 174 calories, Carbohydrate 22 grams carbohydrates, Fat 5 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, ServingSize 1 Serving (of 4), Sugar 6 grams sugar

STRAPATSADA WITH A CHICKPEA RICE SALAD

Strapatsada with a Chickpea Rice Salad image

Serve Strapatsada-a Greek dish of tomatoes, feta, and scrambled eggs-over brown rice studded with chickpeas, olives, and a bright lemon and tahini sauce for a hearty meal in no time.

Provided by dinehaus

Categories Greek Main Dishes

Time 25m

Yield 4

Number Of Ingredients 15

Ingredients

2 medium tomatoes, cored
1 tablespoon olive oil
3 cloves garlic, minced
6 large eggs, lightly beaten
¾ teaspoon salt, divided
½ teaspoon ground black pepper, divided
¼ cup crumbled feta cheese
1 tablespoon chopped fresh oregano
3 cups hot cooked brown rice
1 (15 ounce) can chickpeas, rinsed and drained
¼ cup pitted Kalamata olives, chopped
3 tablespoons chopped fresh parsley
2 teaspoons lemon zest
3 tablespoons lemon juice
2 tablespoons tahini

Steps:

Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.

Nutrition Facts : Calories 431.1 calories, Carbohydrate 42.7 g, Cholesterol 293 mg, Fat 21.9 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 6.2 g, Sodium 798.7 mg

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