Roasted Carrot and Cabbage Salad

Ingredients

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• White Cabbage White Cabbage 1/2 head 1/2 head
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Carrot Carrot 4 4
• Corn on the Cob Corn on the Cob 2 cobs 2 cobs
• Salad Tomatoes Salad Tomatoes 3 3
• Mixed Olives Mixed Olives 100g 2/3 cup
• Chickpeas Chickpeas 150g 3/4 cup
• Fresh Parsley Fresh Parsley a bunch a bunch
• Red Chili Flakes Crushed Chillies 1 tbsp 1 tbsp

Instructions

1. 1.Note: Soak the chickpeas in water overnight.
2. 2.Wash, cut and roast the carrots with salt and oil at 180°C for 20 minutes.
3. 3.Bring a pot of water to a boil. Once boiled, reduce to a low heat and cook the chickpeas for 75-90 minutes (until soft).
4. 4.When the chickpeas are almost ready, add a second saucepan to the stove. Bring the water to a boil, and cook the sweetcorn cobs for approx. 7 minutes. Once cooked, set aside to cool. When cool cut the grains from the cob.
5. 5.Rinse the tomatoes and cut into quarters.
6. 6.Once everything is cooked, drain and mix everything together with olive oil, chilli flakes and chopped parsley.

Nutritional Information

• Calories:
  377
• Fat:
  17g
• Sodium:
  483mg
• Carbs:
  65g
• Sugar:
  9g
• Protein:
  17g