This healthy roast chickpea salad recipe is easy to make and vegan and allergen-friendly.
Salads are fantastic in summer, but should also include a mix of nutrients, macros and textures to not only satisfy those taste buds, but to keep you feeling fuller for longer and nourished. Try this roast chickpea salad recipe.
How to make roast chickpeas? Click here for the easy roast chickpea recipe and to learn more about their health benefits.
This is also a great base salad to make and then you can add in any leftover roast veggies as well. Leftover roast butternut, beetroot or aubergines? Toss them in!
What You Need:
2 handfuls of baby spinach leaves
1 red pepper, chopped or sliced as desired
Rosa or rainbow tomatoes, sliced in half or quartered
1 avocado, chopped or sliced as desired
Half a cucumber, chopped into cubes or sliced as desired
1 cup roast chickpeas
Lemon
Olive oil
Pinch salt and pepper
Method:
1/ Combine the salad ingredients with the roast chickpeas.
2/ Serve with a drizzle of olive oil, a squeeze of fresh lemon juice and a sprinkle of salt and pepper. Adding lemon zest to the salad will also give it a great pop of flavour!
