Roasted Vege & Chickpea salad with Sundried Tomato dressing

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Chickpeas combine with nuts and seeds to make this salad a complete protein, plant-based meal. This means the amino acids (protein building blocks) complement each other ensuring all the essential amino acids we need to obtain from our diet are acquired.  A perfect meal in itself for vegans and vegetarians, or make and take to a BBQ as a side.

Salad 

800g-1kg pumpkin, peeled, roughly diced into 2cm cubes

300g kumara/sweet potato (approx. 2 medium), peeled and roughly diced into 2cm cubes

1 medium red onion, sliced chunky

2 capsicums (red/yellow/orange), roughly cut into 2 cm pieces 

1-2 cups baby spinach leaves

2 cans chickpeas rinsed and drained (or 1 cup dried chickpeas; soaked, boiled, drained, and rinsed)

Olive oil for roasting

Dressing

⅓ cup (50g) sundried tomatoes

50mls red wine vinegar

2 cloves garlic, sliced

¼ cup olive oil

1 Tb balsamic vinegar

1 tsp honey

Topping

3 Tb sunflower seeds

3 Tb slivered almonds 

2 Tb finely shredded fresh coriander or mint leaves

Preheat oven to 200°C. 

Toss pumpkin and sweet potato cubes lightly with a little oil on a large oven tray. Season with salt and pepper. Place in oven and roast for 30-40 mins or until tender and lightly caramelised. Toss halfway through cooking.

Meanwhile place the capsicum and red onion on a smaller second oven tray. Toss with a little oil and season with salt and pepper.  Roast in oven for 20-25 mins until nicely browned at edges. Toss halfway through cooking.

Allow vegetables to cool.

Toast the almonds and sunflower seeds until lightly browned, either in the oven or a dry frying pan. 

To make the dressing: Heat sundried tomatoes and red wine vinegar together in a small pot. Bring to boil then turn off heat and allow tomatoes to soak in hot vinegar for 5 mins to soften. Then place all ingredients for dressing into a blender/food processor and process to chop and combine ingredients. Do not over-whiz, the texture should still be slightly chunky. Check and adjust seasoning to taste.

To assemble: Once the roasted vegetables have cooled slightly, combine them with the spinach and chickpeas in a large bowl and toss the dressing through to lightly coat the vegetables. Mix in half the toasted almonds and sunflower seeds.