With roasted veggies, leafy greens and crumbled feta cheese, this salad makes a fresh, nutritious and hearty main-meal salad - great for summer dinners.
6 cups chopped fresh mixed vegetables
2 tbsp extra virgin olive oil
1 tsp garlic salt
425 g canned chickpeas
60 g baby rocket leaves
60 g fresh baby spinach leaves
caramelised balsamic vinegar, to serve
crumbled feta, to serve
seed mix, to serve
- Toss 6 cups chopped mixed vegetables with extra-virgin olive oil and garlic salt. Roast until tender (see tips).
- Meanwhile, rinse and drain chickpeas and add to the tray, tossing among veggies to combine. Cook for a further 5-10 min then cool slightly.
- Place baby rocket and spinach leaves on a platter, top with vegetables and chickpeas. Drizzle with caramelised balsamic and garnish with a crumbled feta and seed mix, if desired.