Roasted Veggie & Chickpeas Salad

It has been really cold here in California, eating cold salad is a big no no. These warm salads are such a savior in the cold months. Warm tender sweet potatoes, yellow potatoes, juicy zucchini slices, quartered red onions, crisp broccoli florets, and  soft capsicum slices all tossed with cilantro in the pomogrante juice and olive oil dressing with a hint of fresh garlic is so aromatic and tasty.
Note: pomogrenate juice can be replaced by lemon juice.

RoastedVeggiesChickpeasSalad.jpg

Ingredients

red onion 2 quartered
brocolli florets 1 cup
green bell pepper 1 sliced thick
zucchini 1 sliced
sweet potato 1 sliced thick
yellow potatoes 3 sliced thick
chickpeas/cooked channa 1 cup
cilantro 1/2 cup
olive oil 3 tsp

for salad dressing
olive oil 1/3 cup
pomegranate juice/lemon juice 3 tsp
salt 1/2 tsp
pepper 2 tsp
garlic 2 pods finely chopped
cilantro 2 tblsp finely chopped
dried thyme 1/2 tsp

Method

Preheat the oven at 425 deg F.
Grease a baking tray, spread the cut veggies in a single layer, and drizzle lil oil plus salt on the veggies.
Bake in the oven till tender/crisp for about 32-35 mins.
In a large bowl transfer the cooked chickpeas/channa and heat it for 2 mins in the microwave oven.
Transfer all the cooked veggies into the bowl.
Mix all the ingredients for the salad dressing and set aside.
Pour the salad dressing over the cooked veggies and mix well.
Adjust the salt and pepper if needed.
Enjoy the warm salad..

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