Low FODMAP Roast Veggie & Chickpea Salad
Looking for a salad that's anything but boring? This hearty Low FODMAP roast vegetable & chickpea salad is packed with colourful seasonal vegetables, crispy roasted chickpeas, creamy feta and bursts of sweet pomegranate. Finished with baby spinach, fresh parsley and a drizzle of quality balsamic vinegar, it's the perfect balance of sweet, savoury and satisfying.
Whether you're taking it to a barbecue or enjoying it as a nourishing lunch, this fibre-rich salad is proof that eating for gut health can be both delicious and filling. Serves 4 as a hearty side salad.
It’s a vibrant and flavour-packed family favourite.
Ingredients:
Tray 1
300g potatoes (around 4 medium potatoes), cut in quarters
150g sweet potato (around ½ sweet potato), cut in chunks
115g parsnip (1 medium veg), peeled and chopped in chunks
rosemary sprig
1 x unpeeled garlic clove
glug of good quality olive oil
salt and pepper
Tray 2
200g canned chickpeas, washed and drained*
dash of paprika
salt, and pepper
Top up Tray 1 with extra veg
150g corn (1 x corn cob), cut into 4
150g Pumpkin, cut into chunks
150g Baby carrots (or use regular carrots)
Last minute additions
50g baby spinach
40g fetta, crumbled on top
2 tbsp best quality balsamic vinegar
2 tbsp (40g) pomegranate seeds
flatleaf parsley
Method:
Pre-heat oven to 180C. This dish has 4 steps:
Tray 1 goes in the oven first for a total of 45 mins.
Tray 2 goes in the oven 5 mins later for a total of 40 mins.
With 15 mins to go, you’ll top up Tray 1 with extra veggies (corn, pumpkin and baby carrot).
And then once the veggies are roasted, you’ll bring it all together and add in the spinach, feta, vinegar, pomegranate seeds and parsley.
Tray 1:
Cut and prepare veg. I try not to peel my potatoes, unless they’re looking really dodgy. Try to keep these veg approx. the same size so they cook evenly. Add to a baking tray with a glug of good quality olive oil, one unpeeled garlic clove, a sprig of rosemary and salt and pepper seasoning. Cook in a medium over at 180C. They will need 45 mins in total. Don’t panic about the garlic clove. You will discard this before serving. It just adds to the beautiful aroma of the roasted veg and makes the whole house smell gorgeous!
Tray 2:
Add washed and dried chickpeas tossed in paprika, salt and pepper to a lined baking tray and place in the oven for 40 mins.
After 30 mins, top up tray 1 with extra corn, pumpkin and baby carrots. These don’t need as much cooking time. While you have the oven open, this is a good time to jiggle the chickpeas by shaking the tray and turn over any potatoes that need extra browning.
After another 15 mins of cooking, everything should be ready. Swap the trays for an extra 5 mins if necessary.
To serve, add veggies, chickpeas and baby spinach in a serving bowl. Add fetta. Drizzle over the balsamic and decorate with pomegranate seeds and flat leaf parsley. And don’t forget to take out the garlic clove before serving!
* what do you do with the leftover chickpeas? Stay tuned for next week’s chickpea trail mix :)
