Moroccan-style roasted vegetable salad with crispy chickpeas
Roasted chickpeas
  • 1 400g can chickpeas
  • 1 Tbsp olive oil
  • ½ tsp paprika
  • ½ tsp cumin
  • Salt and pepper
  • 1 small butternut pumpkin
  • ½ head cauliflower
  • 2 large carrots
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 4 Tbsp olive oil
  • 2 Tbsp lemon juice
  • ¼ tsp each salt and pepper
  • 50g soft goats cheese
  • 2 handfuls baby spinach
  • ⅓ cup loosley-packed coriander leaves
  • Salt and pepper to taste
  • Hummus or white bean dip, to serve
  1. Preheat oven to 180 C | 355 F
  2. Prepare the vegetables by peeling the carrots and pumpkin, and chopping into small pieces. Cut the stalk off the cauliflower and cut into smaller florets.
  3. Place the vegetables on a large baking tray and drizzle with half the olive il (2 Tbsp) plus the spices and salt and pepper to taste. Mix around until the vegetables are evenly coated.
  4. Bake for 35 - 40 mins, and then increase the heat to 200 C | 395 F and bake another 10 to 15 minutes until golden. Turn the vegetables once they have started to brown up on the bottom side, at about the 30 minute mark.
  5. While the vegetables are roasting, drain the chickpeas and use paper towel or a clean tea towel to pat them dry. Place the chickpeas on a roasting tray and drizzle with the olive oil, and sprinkle with the seasonings. Use a spoon to stir the chickpeas around to coat in the seasonings.
  6. Once the oven has reached 200 C | 395, add the chickpeas. Cook half an hour or so, shaking the pan half way through. The chickpeas should be golden and crisp.
  7. Make the vinegarette by mxing 2 Tbsp olive oil with the lemon juice and about ¼ tsp each of salt and pepper.
  8. Once the vegetables are cooked, toss through the spinach and coriander. Stir through the vinegarette. Arrange in a large bowl or platter, and spread the crumbled goats cheese and chickpeas.
  9. Serve immediately.
Recipe by to her core at