Roast vegetable, feta and chickpea salad

Lunch time is a good opportunity to pack some veges into your diet but as it get’s cooler salads are becoming less appealing. I made a big bowl of this the other day to last me a couple of lunches and it was really yummy.  With roasted beet, pumpkin and Brussels sprouts it’s a bright rainbow of colours which means lots of antioxidants and nutrients.

It also contains feta cheese which adds a little bit of salty deliciousness, as well as  a sprinkle of sunflower seeds for some healthy fats. The  chickpeas provide a  source of protein and carbohydrates, so it’s a good balanced lunch.

PS if you think Brussels sprouts are gross, give these a chance as they are quite delicious roasted.

Here’s how:

Ingredients (makes 2 serves)

1/4 pumpkin, chopped into small pieces
2 small beetroot, chopped into small wedges
A couple of handfuls of Brussels sprouts, ends chopped off and cut in half
3 cloves of garlic, crushed
sprinkle of herb seasoning
50g feta cheese
3 tablespoons of sunflower seeds
1 cup chickpeas
3 teaspoons olive oil + 2 teaspoons balsamic vinegar.

Preheat oven to 180 degrees Celcius.   Pat down the beetroot with paper towels to remove any excess redness.  Place in a roasting dish along with the pumpkin and Brussels sprouts.  Drizzle with oil and mix through garlic and  herb seasoning.  Roast for 25-35 minutes, or until tender.

Place roasted veges in a bowl, and add feta cheese, sunflower seeds and chickpeas.  Stir gently to mix.  Mix together the olive oil and balsamic vinegar and drizzle over the salad.  Eat and enjoy!