Quick Meal Idea - Lentil, Chickpea & Roasted Veg Salad
Quick Meal Idea - Lentil, Chickpea & Roasted Veg Salad
A yummy autumn salad you can have warm or cold, and either on its own or with a protein of your choice - chicken, beef, lamb or tofu would all work well.
Ingredients (serves approx 3):
1 beetroot (approx 150g)
1 carrot
1 small broccoli head
Sprig of thyme
1 can chickpeas, rinsed & drained
1 can lentils, rinsed & drained
1.5 tbsp olive oil
2 tbsp pumpkin seeds
2 tbsp balsamic vinegar
Salt & pepper, to taste
Method:
🥕 1. Chop and roast the beetroot, carrot and broccoli with olive oil, thyme, salt and pepper (broccoli will cook quicker)
🥦 2. Combine the chickpeas and lentils, add the roast veggies, toss with balsamic vinegar and a drizzle of olive oil
🥗 3. Serve with pumpkin seeds scattered over the top and season with salt and pepper
Options:
- The juice of an orange squeezed over works really well too!
- Boost/swap veggies - try brown or red onion, garlic, cauliflower, kumara.
- Swap the balsamic vinegar for tamari or soy sauce if you prefer.
Nutrition approx per serve:
1372 kJ | 328 kcals
28g Carbohydrates | 8.9g of which Sugars
13g Fat | 2.0g of which Saturated
17g Protein | 14g Fibre | 250mg Sodium
