Roasted chickpea and parsley salad
A robust and healthy, colourful salad that’s ideal served on its own or even better as a side to salmon or chicken. If serving on its own I would add more protein such as feta, halloumi cheese or some tined fish.
ingredients
serves 3
1 jar chickpeas (540g drained weight)
1 spoon of harissa paste
Large bunch of parsley
1/3 cucumber, chopped in quarters
15 cherry tomatoes, halved
1/2 jar of roasted red peppers, chopped
1 lemon, juiced
2 tablespoon extra virgin olive oil
method
prep time: 30 mins
Add the chickpeas to an ovenproof dish and coat in the harissa paste. Add to a hot oven to roast for 20 minutes.
While the chickpeas are cooking, finely chop the parsley and add to a bowl with chopped cucumber, tomatoes and roasted peppers.
Juice the lemon and add to the salad with the olive oil.
When the chickpeas are ready add to the salad.
the health boost tip
We love adding parsley to salads as its full of nutritional benefits. It’s rich in vitamins K, A and C as well as powerful antioxidants. The vitamins in parsley may help to protect bone health.
