Roasted Vegetable and Chickpea Salad

Ingredients

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• Zucchini Courgette 2 2
• Fennel Fennel 1 1
• Cherry Tomatoes Cherry Tomatoes 150g 1 cup
• Physalis Physalis 55g 1/2 cup
• Chickpeas in Water Chickpeas in Water 200g 1 cup
• Arugula Salad Rocket Salad 80g 4 cups
• Fresh Parsley Fresh Parsley 1 tsp 1 tsp
• Black Sesame Seeds Black Sesame Seeds 1 tsp 1 tsp
• Lime Lime 1/2 1/2
• Table Salt Table Salt 1/2 tsp 1/2 tsp
• Olive Oil Olive Oil 2 tbsp 2 tbsp

Instructions

1. 1.Cut the courgette (zucchini) and the fennel, place them separately onto two different baking trays. Season both with salt and oil.
2. 2.Place into the oven, cook for 15-20minutes at 180°C/ 350 F°. The idea is to roast the vegetables, so some burning and crispiness is ok – and tastier! Once cooked, remove from the oven and set aside.
3. 3.Drain the chickpeas and add to a saucepan and boil as per package instructions.
4. 4.Wash the rocket salad (arugula) and halve the tomatoes and parsley.
5. 5.Now combine everything in a salad bowl. Add a squeeze of lime juice and mix.

Nutritional Information

• Calories:
  170
• Fat:
  9g
• Sodium:
  52mg
• Carbs:
  17g
• Sugar:
  6g
• Protein:
  6g