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.