Roasted Chickpeas and Vegetable salad
Tray bakes are ideal for meal preparation and also perfect fuss free meals. This recipe is easily adopted depending what you have available. You can only roast veggies and pair up with any grains like couscous, quiona or pearl barley.
OR simply roast crispy chickpeas and add fresh vegetables and yummy salad is ready, finnished with tahini based yoghurt dressing.
1 can of Chickpeas
1 teaspoon Paprika powder
1 teaspoon mixed herbs
Salt to taste
2 tablespoon Olive oil
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the drained chickpeas and mixed vegetables. Add olive oil, paprika, cumin, mixed herbs, salt, and pepper. Toss everything together until the chickpeas and vegetables are evenly coated with the seasonings.
Transfer the chickpeas and vegetables onto the prepared baking sheet, spreading them out in a single layer.
Place the baking sheet in the preheated oven and roast for about 25-30 minutes or until the vegetables are tender and slightly charred, and the chickpeas are crispy.
Once cooked, remove the tray from the oven and let it cool slightly. Garnish with fresh herbs, if desired.
Serve the chickpeas with vegetables traybake as a standalone dish or as a filling for wraps, on top of rice, or alongside a salad.