Roasted vegetable and chickpea quinoa salad
- August 2019
- Serves 4
- Hands-on time 15 min, simmering time 15 min, oven time 30 min
Bring sun-kissed Greek flavours to your table with this vibrant vegan salad of roasted veg, chickpeas and quinoa. Depending on the season, swap any roasted vegetables into the salad such as aubergines, courgettes, squash, pumpkin, carrots or tomatoes.
This recipe is from The Greek Vegetarian Cookbook by Heather Thomas.
- Gluten-free recipes
- Vegan recipes
- 19.9g (3.1g saturated)
- 45.3g (11.7g sugars)
Serve the salad with harissa or another hot sauce on the side. And stir in some baby leaf spinach or peppery wild rocket in step 3.
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