Veggie ‘Throw Together’ Salad

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Veggie ‘Throw Together’ Salad

 

Veggie 'Throw Together' Salad

Martine Chin
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Salad
Servings 3
Calories 275 kcal

Ingredients
  

For the Salad:

  • 1 medium sweet potato
  • 1 tbsp olive oil
  • 5/8 cup chickpeas drained, BPA Free, 120g
  • 9 oz asparagus 250g
  • 1 cup spinach 30g
  • 1 cup kale 30g
  • 1 cup rocket 30g

For the Dressing:

  • 1 tsp mustard
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp tahini
  • 1 tsp honey

Instructions
 

  • Preheat oven to 375F (190C).
  • Wash and chop the potato into bite size pieces, then place on a baking tray with the chickpeas. Drizzle with 1 tbsp. olive oil and season with salt and pepper. Roast for 30 mins. Add the asparagus in the last 10 mins of roasting.
  • In the meantime, prepare the dressing by mixing all the dressing.
  • Place spinach, kale and rocket in a bowl and rub the dressing into the leaves.
  • Once the roasted veggies are ready, divide the salad between bowls and top with the baked potato, chickpeas and asparagus. Serve hot or cold.

Nutrition

Calories: 275kcalCarbohydrates: 34gProtein: 8gFat: 13gSaturated Fat: 2gSodium: 85mgPotassium: 738mgFiber: 7gSugar: 9gVitamin A: 14658IUVitamin C: 41mgCalcium: 121mgIron: 4mg
Keyword Vegetarian
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Posted in Dairy-Free, Freezer Friendly, Gluten-Free, Lunch, Vegetarian

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