Roasted root chickpea salad
Ingredients
- 4 carrots, peeled and cut into rough chunks
- 1 celeriac, peeled and cut into rough chunks
- 1 butternut squash, peeled and cut into rough chunks
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp cinnamon
- 1 tsp turmeric
- 4 tbsp olive oil
- 4 raw beetroot, peeled and cut into rough chunks
- 2 x 400g cans chickpeas, drained and rinsed
- 1 small red onion, thinly sliced
- 2 tbsp red wine vinegar (check the label if you’re vegan)
- pinch of sugar
- 1 small pack coriander, roughly chopped
- 1 small pack mint, roughly chopped
- 50g almonds, toasted and roughly chopped
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