Chickpea, Roasted Capsicum & Sweet Potato Salad - Grains & Legumes Nutrition Council
Serves: 4 Preparation time: 15 minutes Cooking time: 20 minutes Ingredients 500g sweet potato, peeled, cut into 2cm cubes 2 medium red capsicums, seeded, cut in
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring spoon
- Whisk
- Serving bowl
- Colander
- Serving platter
- Spoon
- Can opener
- Oil sprayer
- Peeler
- Zucchini slicer
Ingredients
- 500g sweet potato, peeled, cut into 2cm cubes
- 2 medium red capsicums, seeded, cut into 2cm strips
- 2 large zucchini, trimmed, cut into 1cm thick slices
- 2 teaspoons cumin
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 x 400g cans no-added-salt chickpeas, rinsed, drained
- 100g baby spinach leaves
- 50g reduced-fat feta, crumbled
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