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Roasted Chickpea & Veggie Salad


  • Author: Kavitha
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 4 cups 1x
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Ingredients

  • 1 cup Cooked or Canned Chickpeas
  • 4 cups Fresh Chopped Vegetables (Refer Note 1)
  • 2 TBSP Spice-Mix (Refer Note 2)
  • 2 TBSP Vegetable Oil or Olive Oil
  • Salt, if needed
  • 1/2 cup Chopped Cilantro
  • Crumbled Cottage Cheese or Feta Cheese or Paneer (optional)
  • Fresh Lemon Slices

Note 1

  • Vegetables – You can use any veggies you have on hand. Like: Zucchini, Bell Peppers, Broccoli, Eggplant, Baby Corn, Carrots, Onions etc.

Note 2 – Spice-Mix (Makes 2 TBSP of mix)

  • 1 teaspoon Cumin Powder (jeera)
  • 1 teaspoon Coriander Seeds Powder (dhania)
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Paprika or Chili Powder or Hot Pepper Flakes
  • 1 teaspoon Oregano or Cinnamon
  • 1 teaspoon Salt

Instructions

Spice Mix

  1. Mix all spices and set aside

Roasting / Baking the veggies and chickpeas

  1. Heat 1 TBSP Oil in a grill pan or baking pan
  2. Add chopped veggies
  3. Add 1 TBSP spice mix
  4. Mix well.
  5. Grill for 3-4 min or Bake at 180 C for 20 min. Taste and adjust for salt if required.
  6. Set aside
  7. Repeat with Chickpeas: To a baking pan, add chickpeas, 1 TBSP oil, 1 TBSP spice mix and mix well. Bake at 200 C for 15 min. Set aside

Assemble the Salad

  1. To a bowl, add the roasted veggies
  2. Top them off with roasted chickpeas
  3. Garnish with cilantro, crumbled paneer / cottage cheese and a squeeze of lemon
  4. Serve warm

  • Category: Salad
  • Cuisine: Indian