Chickpea and Roasted Vegetable Salad

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.