Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 400grams brussels sprouts, trimmed and halved
- 250grams tenderstem broccoli, trimmed
- 400grams chickpeas, canned, drained
- 3tablespoons harissa paste
- 200grams mixed lettuce
- 1/2 medium lemon, juice
- 4 spring onions, sliced
- 75grams tahini
Description
This roasted vegetable salad is packed with greens and delicious crunchy roasted chickpeas, and is vegan friendly too!.
Method
Step 1 of 3
Pre-heat the oven to 180°C/160°C fan-forced. Place the brussels sprouts, broccoli, chickpeas, harissa and the oil in a bowl and mix well. Spread out on another between two baking trays.
Step 2 of 3
Place both trays in the oven and roast for 20-25 minutes, tossing both halfway through. Remove from the oven and set aside.
Step 3 of 3
Whisk the lemon juice with the tahini in a small bowl. Add the lettuce, spring onions, roasted sprouts and broccoli to a mixing bowl, pour over the dressing and toss well to coat. Serve with crispy chickpeas on top.
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