Roasted Root Vegetable and Chickpea Salad with Greens
A warm and satisfying salad featuring seasonal roasted potatoes and carrots, protein-packed roasted chickpeas, and fresh kale tossed in a simple vinaigrette.
Ingredients
- Carrots, roughly chopped100 g
- Olive oil15 ml
- Salt1 g
- Black pepper0.5 g
- Red wine vinegar7.5 ml
- Potatoes, cubed150 g
- Canned chickpeas, drained and rinsed200 g
- Kale, stems removed and roughly chopped75 g
- Fresh rosemary, chopped2 g
- Fresh thyme, chopped2 g
Instructions
- 1Step 1
Preheat oven to 200°C. Toss the cubed potatoes and chopped carrots with 10 ml of olive oil, half of the rosemary and thyme, salt, and pepper on a baking sheet.
- 2Step 2
Roast for 15 minutes.
- 3Step 3
Add the drained chickpeas to the baking sheet with the vegetables. Toss everything together with another 5 ml of olive oil and the remaining rosemary and thyme.
- 4Step 4
Return to the oven and roast for another 15-20 minutes, or until the vegetables are tender and the chickpeas are slightly crispy.
- 5Step 5
While the vegetables are roasting, prepare the kale. In a large bowl, massage the kale with a tiny amount of olive oil and a pinch of salt for 1-2 minutes to soften it.
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