Monday, October 7, 2019

Roasted Beetroot and Chickpea Salad

This is a super easy salad to make and would work well with any vegetables, especially root vegetables as they have a wonderful sweetness when roasted. 


  • 4 small beetroots diced
  • 1/2 an eggplant diced
  • a dash of olive oil
  • salt and pepper to taste
  • a dash of balsamic vinegar
  • a handful of chopped parsley 
  • one can of chick peas
  • 4 small yellow peppers diced
  • 2 cloves of garlic chopped

  1. heat the oven to 435 degrees 
  2. add the diced beetroot, eggplant, garlic and peppers to an oven proof dish, with some salt and pepper, balsamic vinegar and olive oil
  3. cook for 30-45 min until slightly charred and soft
  4. remove and mix with the chickpeas, parsley and some mixed Italian herbs. 

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