Roasted vegetable salad with roasted chickpeas

http://ift.tt/1Q5corN

INGREDIENTS

½ butternut pumpkin, peeled and chopped into bite sized pieces

1 medium sweet potato, peeled and chopped into bite sized pieces

2 medium carrots, peeled and chopped into bite sized pieces

1 400g / 14oz can chickpeas, draine, rinsed and patted dry

1 tbsp olive oil

¼ tsp salt

¼ tsp cayenne pepper

1 lemon, juiced

1 tbsp balsamic vinegar

2 handfuls of spinach

INSTRUCTIONS

Preheat oven to 190C/375F. Prepare two baking dishes.

In a small bowl whisk together the balsamic vinegar and lemon juice.

In a medium mixing bowl add the carrot, sweet potato and pumpkin. Add the balsamic vinegar mixture and toss to coat. Put the vegetable mixture in one of the two baking dishes.

Put the chickpeas in a small bowl and pour over the olive oil, salt and cayenne pepper. Stir to coat and put the mixture in the other baking dish.

Bake the vegetables and chickpeas for 35 minutes, making sure to turn once while they are baking.

Remove the chickpeas from the oven.

Depending on the size of your vegetables you may have to roast them for an additional 5-10 minutes. Make sure to try one of the carrots and pumpkin. When they are done remove them from the oven.

Put the vegetables back into the mixing bowl and toss with the spinach. Divide the mixture over individual bowl and top with the roasted chickpeas.

bon appetit