Warm Roast Veggie Salad with Crispy Chickpeas & Feta | | What's for Dinner
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Knorr
Serves 4
Cook 50 mins
36

Warm Roast Veggie Salad with Crispy Chickpeas & Feta

See how to cook this meal step by step

Ingredients

Ingredients

  1. 1 400g tin chickpeas, drained
  2. ½ tsp garam masala
  3. 1 butternut, peeled
  4. 200g baby carrots
  5. 350g baby marrow
  6. 150g cauliflower florets
  7. 1 red onion, peeled
  8. 60ml KNORR Light Greek Salad Dressing
  9. 45ml olive oil
  10. Salt and black pepper to season
  11. 2 disks feta, crumbled

Method

Method

  1. Preheat the oven to 200 degrees C
  2. Rinse the chickpeas, dry very well with kitchen towel and set aside
  3. Halve the butternut lengthways, remove the seeds and slice into 1cm thick wedges
  4. Wash the baby marrows and slice in half lengthways
  5. Cut the onion into 8 wedges
  6. Place the chickpeas on a roasting tray, drizzle with 30ml of the olive and sprinkle the garam masala and some salt, making sure the chickpeas are well coated
  7. Place the butternut, carrots, baby marrow, cauliflower and onion on a large roasting tray, leaving enough space between the pieces of vegetables
  8. Drizzle the vegetable with the salad dressing and toss to make sure the vegetables are well coated
  9. Drizzle the coated vegetables with 30ml of the olive oil and season with salt and ground black pepper
  10. Place both roasting trays in the oven and roast for 30 - 40 minutes until the chickpeas are very crispy and the vegetables are cooked and have started to caramelise
  11. Make sure to shake the roasting tray with the chickpeas every 10 minutes while roasting and depending on your oven switch the two pans over halfway during the roasting process
  12. Place the roasted veggies on a serving platter and scatter the chickpeas and feta on top and serve while still warm with Knorr Light Greek Dressing on the side
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