Roasted Chicken Chickpea And Vege Salad With Honey Mustard Vinegarette
Your new favourite way to have chickpeas.
- Time
- 15 minutes
- Serves
- 4
- Calories
- 271
Ingredients
- 400g chicken, roasted and pulled apart
- 240g (1 tin) chickpeas, drained and rinsed
- 250g baby roma tomatoes
- 1 tsp garlic salt
- 1 tsp rosemary
- 10g wholegrain mustard
- 1 tsp honey
- 2 tbsp white wine vinegar
- 1 red onion
- 200g red capsicum cut in large pieces
- 180g 4 leaf salad
Method
- Preheat the oven to 180°C
- Place the chickpeas on an oven tray and sprinkle with rosemary and garlic salt and place in the oven, shaking every minutes, until they turn golden, then remove.
- Place tomatoes, onion and capsicum on an oven tray and bake until softened.
- Mix mustard, honey and vinegar together to make a dressing.
- Toss everything together and serve.