Roast Vegetables Salad with creamy dressing

Pumpkin, zucchini, capsicum , and chickpeas for a rich veggie salad so easy to put together

Roast vegetables salad with creamy dressing

  • Servings: 3
  • Difficulty: easy
  • Print

Eat your veggies in a filling salad. Roast pumpkin, capsicum, zucchini and chickpeas come together with the lemony herb coconut yogurt dressing.


  • 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


  1. 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.
  2. Cook in the oven for about 30 minutes or until the vegetables are well cooked.
  3. 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).
  4. When the vegetables are cooked, add the chickpeas and mix well. Let the vegetables cool slightly and serve with the dressing.
  5. Enjoy 🙂

The salad can be eaten warm or cold. It will keep a couple of days in the fridge, but keep the dressing separate.

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