Chickpea and Roasted Vegetable Salad

Name: Chickpea and Roasted Vegetable Salad
Ingredients: 1 pound of butternut pumpkin, cubed; 2 red capsicums or red bell peppers, halved; 4 slender eggplants, cut in half, lengthwise; 4 zucchini, cut in half lengthwise; ¼ teaspoon marjoram; 4 onions, quartered; Extra-virgin olive oil, for brushing; 10 ounce can or freshly cooked chickpeas, rinsed and drained; 2 tablespoons chopped fresh parsley; Dressing; 1/3 cup extra-virgin olive oil; 2 tablespoons lemon juice; 1 clove of garlic, crushed; 1 tablespoon chopped fresh thyme

kasiakines.com

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Servings: 8

Author : Nate Sterr

Instructions

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Step 1

Pre-heat oven to 425 degrees. Brush two baking trays with oil and lay out the vegetables in a single layer. Brush lightly with oil.

Step 2

Bake for 40 minutes, or until the vegetables are tender and begin to brown slightly on the edges. Cool.

Step 3

Remove the skins from the capsicum if you want. Chop the capsicum, eggplant and zucchini into pieces, then put the vegetables in a bowl with the chickpeas and half the parsley.

Step 4

Whisk together all the dressing ingredients. Season, then toss with the vegetables. Leave for 30 minutes, then sprinkle with the rest of the parsley.

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