Chickpea and Roast Vegetable Salad is a traditional British recipe for a classic of cold, mixed, roasted, vegetables and cooked chickpeas in a herbed lemon vinaigrette dressing and which makes an excellent side dish for Christmas or Thanksgiving dinner. The full recipe is presented here and I hope you enjoy this classic British version of: Chickpea and Roast Vegetable Salad.
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Ingredients:
For the Salad:
500g butternut squash, peeled, de-seeded and cut into chunks
2 red bell peppers, halved and de-seeded
4 slender aubergines (eggplants), halved lengthways
4 courgettes (zucchini), halved lengthways
4 onions, quartered
olive oil, for brushing
600g cooked chickpeas, drained (tinned is fine)
2 tbsp flat-leaf parsley, finely chopped
For the Dressing:
80ml olive oil
2 tbsp lemon juice
1 garlic clove, crushed
1 tbsp thyme leaves, chopped
Method:
Brush the vegetables lightly with olive oil then arrange on two greased baking trays. Transfer to an oven pre-heated to 220°C and bake for about 40 minutes, or until the vegetables are tender and have begun to brown around the edges. Remove from the oven and set aside to cool (if desired you can peel the bell peppers).
Once cooled, chop the bell peppers, aubergines and courgettes into large pieces then combine in a bowl with all the other vegetables and the chickpeas then stir in half the parsley.
For the dressing, whisk together the olive oil, lemon juice, garlic and thyme leaves in a small bowl. Pour over the vegetables and toss to combine. Cover and set aside to marinate for 30 minutes.
Turn the mixture into a serving bowl, garnish with the remaining parsley and serve.
