Roasted Capsicum, Chickpea and Sweet Potato Salad With Tuna

Roasted Capsicum, Chickpea and Sweet Potato Salad With Tuna

DifficultyBeginner

Roasted Capsicum, Chickpea and Sweet Potato Salad With Tuna: A light and easy salad to take with you anywhere.

Prep Time10 minsCook Time30 mins
 1 X Medium Sweet Potato
 4 X Potatoes
 2 tbsp Olive Oil
 2 X Red Capsicums
 2 X Zucchini
 800 g Chickpeas
 1 X Lemon
 2 X Garlic Cloves
 200 g Greek Feta
 120 g Spinach
 5 X John West Tuna in Spring Water Can
1

Preheat oven to 180 degrees celsius. Prepare a large baking dish by lightly oiling, place aside.

2

Chop the normal potatoes and sweet potato into small cubes and lay onto baking dish, drizzle with oil and a sprinkle of salt to taste. Bake in the oven for approximately 15 minutes.

3

Slice the zucchini and capsicum, oil and then add to the baking dish with potatoes. Cook for a further 15 minutes, until soft.

4

Open the cans of chickpeas and drain. Place into a bowl and add juice from lemon and crushed garlic cloves.

5

In a bowl big enough to hold all of the salad, add the spinach leaves, chickpeas, crumbled feta and then the cooked vegetables. Mix well to combine all the ingredients.

6

Serve with a tin of tuna on the side or on top of salad for extra protein.

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 609
% Daily Value *
Total Fat 16.6g26%
Total Carbohydrate 72.1g25%
Protein 46.5g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 X Medium Sweet Potato
 4 X Potatoes
 2 tbsp Olive Oil
 2 X Red Capsicums
 2 X Zucchini
 800 g Chickpeas
 1 X Lemon
 2 X Garlic Cloves
 200 g Greek Feta
 120 g Spinach
 5 X John West Tuna in Spring Water Can

Directions

1

Preheat oven to 180 degrees celsius. Prepare a large baking dish by lightly oiling, place aside.

2

Chop the normal potatoes and sweet potato into small cubes and lay onto baking dish, drizzle with oil and a sprinkle of salt to taste. Bake in the oven for approximately 15 minutes.

3

Slice the zucchini and capsicum, oil and then add to the baking dish with potatoes. Cook for a further 15 minutes, until soft.

4

Open the cans of chickpeas and drain. Place into a bowl and add juice from lemon and crushed garlic cloves.

5

In a bowl big enough to hold all of the salad, add the spinach leaves, chickpeas, crumbled feta and then the cooked vegetables. Mix well to combine all the ingredients.

6

Serve with a tin of tuna on the side or on top of salad for extra protein.

Roasted Capsicum, Chickpea and Sweet Potato Salad With Tuna