CHICKPEA & ROAST VEGETABLES SALAD
Cook time: 30 minutes
Serve: 4
INGREDIENTS:
- 450g orange sweet potato, peeled, cut into 2cm pieces
- 200 g of boiled corn
- 1 large red capsicum, halved, deseeded, chopped
- 1 red onion, cut into thin wedges
- 400g cup mushrooms, thickly sliced
- 1/4 cup olive oil
- 300g can chickpeas, drained, rinsed
- 1 1/2 cups couscous
- 1 1/2 cups vegetable stock
- 1/4 cup flat leaf parsley, finely chopped
- Mehdi’s salt & pepper premix grinder for seasoning
- Mehdi’s Himalayan chicken salt for sprinkle
Continue….
1.Preheat oven to 200°C. Place sweet potato, corn, capsicum, onion and mushrooms in a large roasting pan. Drizzle over the oil, season with Mehdi’s salt and pepper premix grinder, turn to coat vegetables in oil. Roast for 15 minutes
2.Add chickpeas to roasting pan and turn vegetables. Roast for a further 10 minutes or until chickpeas are warmed through and vegetables tender
3.Meanwhile, place couscous into a large heatproof bowl. Place stock in a small saucepan and bring to the boil over high heat. Pour stock over couscous. Cover and set aside for 3 minutes or until stock is absorbed. Stir with a fork to separate grains
- Add roasted vegetables and parsley to couscous. Season with Mehdi’s Himalayan chicken salt. Serve.