Roasted vegetable & chickpea salad with a smokey paprika dressing. A colourful salad with sweet potato, pepper and cauliflower to feed a crowd.
I originally shared a version of this recipe in April 2014. I have made it many many times since, but only just had the idea to refresh the photos.
This is the kind of salad dish I absolutely love to make for lunchtimes when I’m catering on retreats. I mostly don’t even follow a recipe as it’s a great way to make the most of whatever ingredients I have in the fridge. By the final day of a retreat things can have deviated quite a way from my original plan. You never know how hungry people are going to be and what’s going to be leftover (or whether I’ve changed my mind about a dish having had a flash of inspiration for something better).
This dish follows a simple formula. 2-3 types of roasted veggies + tin of beans + flavourful dressing + herbs + garnish.
Feel free to top with grilled halloumi, a sprinkle of feta or replace the coriander seeds and almonds with a sprinkle of Egyptian Dukkah.
- Sweet potato, approx 500g, large dice.
- 1 small cauliflower, diced into bite-sized pieces
- 2 red bell peppers, small dice
- 1 x 400g can of chickpeas, drained
- large handful fresh coriander, chopped
- 2 tsp coriander seeds, toasted and lightly crushed
- 2 tbsp toasted flaked Almonds (or whole almonds, I like the blanched ones)
- Extra-virgin olive oil
- Sea salt
- 3 tbsp extra-virgin olive oil
- 1 lime – use all the zest and 1 tbsp of juice (or lemon)
- 1 clove of garlic, minced
- ½ tsp smoked paprika
- ½ tsp cumin
- pinch salt & coarsely ground black pepper
- Pre-heat oven to 220ºC / 200ºC (fan)
- Toss the potato in ½ tbsp or so of olive oil and a pinch of salt. Lay on a lined baking tray and cook in the oven for 10 mins, then toss the cauliflower & peppers in ½ tbsp or so olive oil and a pinch of salt and place on a second lined baking tray and place in the oven. Cook everything for a further 20 minutes.
- Whilst the veg are in the oven prepare the dressing. Whisk together the olive oil with the lime juice, zest, garlic, spices and season.
- When all the veg are done and still warm combine in a bowl with the chickpeas half of the toasted coriander seeds and pour over the dressing. I like to do this warm so the heat of the vegetables takes the edge of the warm garlic and warms the chickpeas. Allow the salad to cool off a little before tossing with fresh coriander and topping with the almonds and more coriander seeds. Season to taste
Recipe and photographs updated June 2020.
Another super recipe. I wish the kids would eat something like this but they hate roasted veg. Such a shame cos this looks like just my thing! Happy blog anniversary 🙂
Thanks Vicki. I’m sure one day your kids will grow to enjoy the sweetness of roasted veg as much as you do. Hopefully that day will come sooner rather than later!! 🙂
Happy blogversary! Thank you for all your delicious joy- and nourishment-giving recipes.
(Also, if you rate it, I’ll recommend The London Particular to a friend who’s just moved to the area.)
Thank you so much – that means a lot! Yeah I love the Particular – not particularly 100% paleo friendly – but food is utterly delicious, as is the coffee!
Better late than never… It’ll be as good as your four year anniversary by the time I’ve actually left this comment. Sorry!!! But it was something that couldn’t be rushed and something I was determined to get around to doing. More than anything else I love how you have grown alongside this beautiful blog of yours Ceri Jones. It’s been one heck of an evolution that I feel privileged to share as both your friend and blog crush. Your kitchen adventures have taken you far and wide, to so many new amazing places – both closer and much further from home. I love what a new lease of life this passion has given you, I especially love how posts are now so much more orderly for cooks as useless as me 😉 Your most simple dishes are always my favourites and I must confess to running a mile from a long ingredients list but I absolutely admire your commitment to continuously trying new things, sharing them and encouraging the rest of us to follow suit. Keep doing as you’re doing so brilliantly. You genuinely are a blogging inspiration. PS remember me when you’re inevitably famous…
Goodness gracious me. How do I reply to this. Fall off chair, delirious with your comments. Dioch.
I’m so honoured to have you as a friend and fellow blogging pal, and to be sharing this life changing journey from 9-5 to health-24/7. Keep cooking, keep being inspiring, and keep trying those new recipes – eve if just to tell me 🙂 xx