Roasted broccoli, sweet potato chickpea salad

Step 1/6

Preheat oven to 190 C (375 F) and line 2 baking trays with parchment paper

Step 2/6

• ½ canned chickpea
• ½ tbsp extra-virgin olive oil
• ½ dash salt
• ½ tbsp smoked paprika powder
• ½ tbsp ground turmeric
• ½ tbsp cayenne pepper

Add rinsed chickpeas to a bowl and season with oil and spices

Step 3/6

• ½ sweet potato
• ½ broccoli
• 1 tbsp extra-virgin olive oil
• ½ red bell pepper

Add sweet potato and chickpeas to one sheet and broccoli and pepper to another. Drizzle with oil and sprinkle with salt and pepper

Step 4/6

Bake for 20-25 mins rotating the pans once near halfway. Set aside

Step 5/6

• 42½ ml hummus
• 1½ cloves garlic
• ½ tsp dill
• 1 tbsp lemon juice
• water

While vegetables are roasting, prepare dressing by adding hummus, garlic, dill and lemon juice to a bowl and whisk to combine. Add enough water to thin until pourable. Set aside

Step 6/6

To serve, you can divide to different plates or serve in a large bowl and pour dressing ontop