Pumpkin, zucchini, capsicum , and chickpeas for a rich veggie salad so easy to put together
Roast vegetables salad with creamy dressing
Eat your veggies in a filling salad. Roast pumpkin, capsicum, zucchini and chickpeas come together with the lemony herb coconut yogurt dressing.
Ingredients
- 1/2 butternut pumpkin
- 1 zucchini
- 1 brown or red onion
- 1 red capsicum
- 2/3 tin of chickpeas
- 1 teaspoon of cumin seeds + more to taste
- 1/4 teaspoon turmeric powder
- a few tablespoons of olive oil
- 1/2 cup of coconut yogurt
- lemon juice 1/4 to 1/2 lemon
- 1 garlic clove or 1 teaspoon of crushed garlic (optional)
- fresh coriander, a small handful
Directions
- Preheat your oven to 170°C. Chop the vegetables in bite size pieces and place in a large baking dish. Add olive oil, turmeric and cumin and mix well so all the vegetables are well covered in spices and oil.
- Cook in the oven for about 30 minutes or until the vegetables are well cooked.
- Meanwhile, prepare the dressing by mixing the coconut yogurt with lemon juice. Adjust with more / less lemon to your taste. Add chopped coriander and garlic if using, and add water, one tablespoon at a time until you reach the consistency of a creamy dressing. (it took only about 2 tablespoons for me but it will vary depending on the yogurt brand).
- When the vegetables are cooked, add the chickpeas and mix well. Let the vegetables cool slightly and serve with the dressing. Enjoy 🙂
The salad can be eaten warm or cold. It will keep a couple of days in the fridge, but keep the dressing separate.
I am just a regular cook who enjoys simple and tasty food. My blog has no long stories about myself, just the recipes ;)
The angry French lady 