Ingredients
- Carrots, cut in 2cm cubes
- Capsicums, seeded, cut in 2cm strips
- Zucchini, trimmed, cut in 1cm thick slices
- 2 teaspoons cumin
- Olive oil
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 200g chickpeas, soaked overnight, cooked, drained
- Handful of leafy greens, roughly chopped
- 50g feta, crumbled
Method
Preheat oven to 180°C. On 2 large baking trays place carrots, capsicum and zucchini. Sprinkle with 1 tsp of the cumin and drizzle lightly with oil. Roast carrots for 30 minutes, and capsicum and courgette for 15–20 minutes, or until all vegetables are tender. Meanwhile, in a large salad bowl whisk lemon juice and oil with remaining teaspoon of cumin. Add chickpeas, stir and set aside. Add roasted vegetables and leafy greens to chickpeas and gently toss to combine. Scatter with feta and serve.
