Spiced vegetable, chickpea and ricotta salad

Name: Spiced vegetable, chickpea and ricotta salad
Total time: 60 min
Ingredients: 200 grams baby carrots, trimmed; 1 small kumara (250g), cut into 2cm small kumara (orange sweet potato) (250g), cut into 2cm; 1/2 small red onion (50g) cut into wedges; 1/2 medium red capsicum (175g), sliced thickly; 1/2 x 400g canned chickpeas (garbanzo beans), rinsed, drained; 1 tablespoon rice bran oil; 1 teaspoon each ground cumin and coriander; 150 grams fresh ricotta; pinch each dried chilli flakes and oregano; 150 grams vine-ripened baby cherry truss tomatoes; 2 tablespoons roughly chopped walnuts; 2 tablespoons fresh flat-leaf parsley leaves, torn

www.nzwomansweeklyfood.co.nz

Spiced vegetables, chickpeas, and baked ricotta make a delicious, healthy, and diabetes-friendly warm salad perfect for dinner or lunch.

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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Ingredients

200 grams baby carrots, trimmed
1 small kumara (250g), cut into 2cm small kumara (orange sweet potato) (250g), cut into 2cm
1/2 small red onion (50g) cut into wedges
1/2 medium red capsicum (175g), sliced thickly
1/2 x 400g canned chickpeas (garbanzo beans), rinsed, drained
1 tablespoon rice bran oil
1 teaspoon each ground cumin and coriander
150 grams fresh ricotta
pinch each dried chilli flakes and oregano
150 grams vine-ripened baby cherry truss tomatoes
2 tablespoons roughly chopped walnuts
2 tablespoons fresh flat-leaf parsley leaves, torn