Roasted Vegetable and Chickpea Salad
Day 3 of 5 days 5 meals: Crispy air fryer veggies & chickpeas on lamb's lettuce with pomegranate and yogurt sauce. Easy & healthy.
Time: 25 min · Servings: 1 · Calories: 95 kcal
Ingredients
- 200 units carrot
- 250 unit sweet potato
- 200 unit zucchini
- 75 unit onion
- 165 g cooked chickpeas
- 15 to taste olive oil
- 5 to taste salt
- 3 to taste Paprika
- 3 to taste cumin
- 3 to taste turmeric
- 50 g corn salad
- 50 g Pomegranate
- 30 cucharada de Greek yogurt
- 5 cucharadita de olive oil
- 2 to taste salt
- 15 chorrito de lemon juice
Method
- Wash and peel the carrots, sweet potato, and zucchini. Cut everything into medium pieces.
- Finely chop half an onion. Drain the cooked chickpeas.
- In a large bowl, combine the carrots, sweet potato, zucchini, onion, and chickpeas. Add olive oil, salt, and spices to taste, such as paprika, cumin, and turmeric.
- Preheat the air fryer to 200°C. Place the vegetable and chickpea mixture into the air fryer basket.
- Cook for 15-20 minutes, shaking the basket halfway through cooking, until the vegetables are tender and golden.
- In a plate or bowl, create a base with the corn salad and sprinkle the pomegranate seeds.
- Top with the roasted vegetables and chickpeas. For the sauce, mix the Greek yogurt with olive oil, salt, and a squeeze of lemon. Drizzle over everything and enjoy!
Categories: Salads & Vegetable Dishes · All recipes
More recipes
- Goat cheese log with pistachios, figs and honey
- Traditional Peruvian Pot Chicken
- Chicken, Bacon and Crispy Gnocchi Salad
- Crispy Potato Pancakes
- Baked Corn and Cheese Balls
- Crispy potato with egg, salmon and guacamole
- Baked Oat and Banana Cups
- Creamy Peanut Butter Wontons
- Eggplant Parmesan
- Mushroom Risotto
- Cold Somen with Scallops and Kombu
- Rice Cooker Hainanese Chicken