Spicy Chicken Roast Veg Salad

CALORIES

500kcal

FAT

25.6g

CARBS

28g

Protein

35.9g

FIBER

9.6g

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Ingredients

• 1 tin chickpeas drained

• 2-3 Beetroot diced

• 1 Chopped Onion

• 1 Cup Squash diced

• 3 baby potatoes diced

• 1 red pepper

• 1 green pepper

• 50mls olive oil

• Sprinkle of dried garlic

• 100g low fat feta

• 1 bag salad leaves

• Handful of chopped parsley

• 1/2 Lemon squeezed

• Sea salt & pepper.

Tahini Dressing Ingredients

• 2 TBSP Tahini

• 2 TBSP Soy Sauce

• 1/2 Lemon Juice

• Salt / Pepper

• Water as needed.

Instructions

Step 1

Roast the chickpeas and all the veg in oven with olive oil and garlic

Step 2

In a salad dish, toss your leaves, parsley & crumbled feta.

Step 3

Once veg is cooked, let cool and toss into the salad.

Step 4

Serve in a bowl with a drizzle of dressing and more lemon juice if required.

Enjoy and tag me @amyomara_holistichealth.