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Chickpea salad with balsamic roasted sweet potato and carrot (v, lf)

About as easy as you can get when factoring in oven roasting!
Serves 2 as a meal serve, or more people as a side dish.

Original post (with pictures) here.


1 large sweet potato, peeled and sliced into rounds
1 large carrot, peeled and sliced into rounds
2 tbsp balsamic vinegar
1 tsp dried basil
1 tsp dried oregano
1 cup cooked chickpeas
2-3 cups shredded lettuce

1. Preheat your oven to 200'C.
2. Place the sliced sweet potato and carrot in a roasting dish and drizzle with the balsamic vinegar. Sprinkle over the herbs, and toss to mix through.
3. Roast for 1.5 - 1.75 hours, or until the vegetables are fully cooked. Check after 1 hour and cover the roasting dish (with foil or a lid) at that point.
4. Allow the vegetables to cool, and then combine with the chickpeas and lettuce. Toss, and serve.