Roasted Capsicum, Chickpea and Sweet Potato Salad With Tuna: A light and easy salad to take with you anywhere.
Preheat oven to 180 degrees celsius. Prepare a large baking dish by lightly oiling, place aside.
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.
Slice the zucchini and capsicum, oil and then add to the baking dish with potatoes. Cook for a further 15 minutes, until soft.
Open the cans of chickpeas and drain. Place into a bowl and add juice from lemon and crushed garlic cloves.
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.
Serve with a tin of tuna on the side or on top of salad for extra protein.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.