Roasted Chickpea Salad with a Roasted Garlic Vinaigrette

Roasted Chickpea Salad with a Roasted Garlic Vinaigrette

Do you ever have one of those days (pause) where you find yourself rifling through the cupboards and the fridge to pull a meal together because you’re just too lazy to pop to the shops? 

Well this salad with its roasted chickpeas, potatoes and carrots served on a bed of lambs lettuce, crunchy cabbage and peas is exactly that.  It can, on occasion, be a little bit hit and miss but sometimes you find yourself with something so delicious you wish you’d written it all down.

Well, fortunately for me (and you) I have done just that with this divine little bowl of joy, because here’s the recipe:

For the roasted veg:

• 1 x 570g jar chickpeas (I use these from Bold Bean)
• 8 new potatoes – quartered
• 8 chantenay carrots – halved
• 4 cloves of garlic
• Chilli oil (I used this from Mellow Yellow)
• Salt and pepper
• Fresh thyme

the rest of the salad:

• Half a sweetheart cabbage – shredded
• 150g lambs lettuce
• 120g frozen peas – defrosted
• 1 avocado – sliced

For the Roasted Garlic Vinaigrette:

• The four cloves of roasted garlic from the tray – smooshed with a fork
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon runny honey
• 1 teaspoon dried oregano

Preheat the oven to 180C (fan) / 356F

Place the drained chickpeas, potatoes, garlic and carrots onto a roasting tray, season with salt and pepper and fresh thyme and drizzle well with a generous splash of chilli oil. Roast for 30 mins or until it’s all golden and crunchy.

To make the vinaigrette, place everything into an old, clean jam jar and shake vigorously until it emulsifies

Layer up the salad in a large bowl, spoon over the roasted veg and drizzle the dressing all over. Toss well and serve whilst the roasted veg is still slightly warm.

For more salad recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!