Warm Roasted Chickpea Salad with Pesto Yoghurt Dressing
Warm roasted chickpea salad with carrots, peppers and rocket, topped with a creamy red pesto yoghurt dressing. Easy, nourishing and ready in under 40 minutes.
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Ingredients
- 2 tablespoons olive oil
- 3 carrots
- 2 large sweet peppers
- 800 grams chickpeas tinned
- 80 grams rocket
- 3 tablespoons red pesto
- 200 ml natural yoghurt
Instructions
- Preheat the oven to 180 degrees C.
- Cut the tops and bottoms off the carrots. Cut into wedges an inch in length. Place on a baking tray, drizzle with the oil and sprinkle with a pinch of salt and pepper. Put in the oven for 15 minutes.
- Slice the peppers into 1cm thick slices, discarding the seeds. Drain the chickpeas. When the carrots have been in the oven for 15 minutes, add the peppers and chickpeas to the baking tray. Return to the oven for another 15 minutes.
- Meanwhile, in a bowl, mix together the pesto and yoghurt.
- To serve, put the rocket at the bottom of each bowl. Add the carrot, pepper and chickpea mix, then drizzle over the yoghurt dressing.
Video
Nutrition Facts
Warm Roasted Chickpea Salad with Pesto Yoghurt Dressing
Amount per Serving
Calories
463
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
8
mg
3
%
Sodium
178
mg
8
%
Potassium
883
mg
25
%
Carbohydrates
64
g
21
%
Fiber
17
g
71
%
Sugar
15
g
17
%
Protein
21
g
42
%
Vitamin A
8295
IU
166
%
Vitamin C
9
mg
11
%
Calcium
219
mg
22
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Variations
- Vegan version: Use a dairy-free yoghurt and vegan pesto.
- Add grains: Serve over quinoa, couscous or farro to make it a heartier meal.
- Add crunch: Sprinkle with toasted seeds or nuts before serving.
- Switch up the veg: Try courgettes, aubergine, sweet potato or beetroot.
- Make it green: Use basil pesto for a fresher, lighter flavour.
Storage & Make Ahead
- Fridge: Keeps for up to 4 days in an airtight container.
- Serve cold or reheat: Gently warm the roasted veg in the oven before serving, or enjoy it cold.
- Make ahead: Roast the veg and mix the dressing separately — assemble when ready to eat.
