Roast Vegie and Chickpea Salad

Roast Vegie and Chickpea Salad
  • Prep: 20
  • Serves: 4


  • 2 cups leftover roast vegies (e.g. carrot, pumpkin, potato, sweet potato)
  • 400g chick peas, drained and rinsed
  • ½ small red onion, finely sliced
  • 150g baby spinach
  • ½ bunch flat leaf parsley, picked
  • 1 orange, juiced
  • 50ml olive oil
  • 1 tsp honey
  • 1 tbsp white wine vinegar
  • ½ tsp dijon mustard
  • Cracked pepper to taste


  1. Dice the roast vegies into 1.5cm pieces and add to a large bowl with the chickpeas and orange juice. Allow to marinate for 10 minutes. Add the red onion, spinach and parsley.
  2. Combine the olive oil, honey, white wine vinegar, mustard and pepper in a jar with a lid and shake vigorously.
  3. Dress the salad and toss gently.

2 ½ serves of vegies in each serve of this recipe.

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.