Roast Vegetable Salad with Basil and Chickpeas Recipe
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.
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Cooking tools:
- Oven
- Pan
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Can opener
- Colander
- Serving platter
- Plate
- Spoon
Ingredients
- 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
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