Roast Vegetable Salad with Basil & Chickpeas
You'll love our feta infused roast vege salad

Roast Vege Salad with Basial & Chickpeas

Get 4 of your 5+ a day in one hit with this colourful roasted vege bowl. Sticky roasted vegetables meet earthy chickpeas and creamy feta in this yummy Greek-inspired recipe.

15 Mins
30 Mins
Ready In
45 Mins

What you need

  • 6 parsnips, peeled & cut into wedges
  • 6 carrots, cut into wedges
  • 3 tsp cumin seeds
  • 400g can chickpeas, drained
  • 4 Tbsp olive oil
  • 6-8 whole baby beetroots, trimmed 
  • 2 Tbsp runny honey
  • 200g pot garlic hummus
  • Juice of 1 lemon
  • Small bunch basil, leaves picked
  • 200g block Mainland Feta
  • Sea salt & pepper

Here's how it's done

  1. Heat oven to 180˚C fanbake. In a medium ovenproof pan toss the parsnips, carrots, 2 teaspoons cumin seeds and chickpeas with 3 tablespoons oil and some seasoning. 
  2. To avoid staining the vegetables with beetroot juice, place the beetroots in a separate ovenproof pan. Drizzle over a tablespoon of olive oil combined with the honey, and sprinkle over a teaspoon of cumin seeds. Season to taste. 
  3. Cook the vegetables for 30 minutes, tossing halfway through. 
  4. To serve, spread the hummus thinly over a large platter, or divide between 4 plates. Place the roasted vegetables on top of the hummus and squeeze over the lemon juice. Scatter over the basil and feta, and drizzle with any juices from the pan. 

Serving Suggestions

Serve in café-style bowls to show off the stunning colours, with a slice of crusty sourdough or Turkish bread on the side.

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