Description
This Roasted Spring Vegetable Chickpea Bowl is the perfect way to showcase spring veggies for a filling lunch.
Ingredients
Scale
- 8 Radishes
- 3 Spring Onions (Salad Onions)
- Extra Virgin Olive Oil
- Sea Salt (I use Fleur de Sel from Brittany)
- Freshly Ground Black Pepper
- 3 Asparagus Spears
- 1/2 Medium Courgette (Zucchini)
- 1 x 400g Tin Chickpeas (Garbanzo Beans)
- Small Handful Flat Leaf Parsley
- Fresh Lemon Juice
- Rice Vinegar
Instructions
- Pre-heat the oven to 200 degrees.
- Top, tail and half the radishes, and top, tail and divide the spring onions into three sections each.
- In a roasting tin, toss the radishes and the spring onions with a glug of olive oil, and a generous seasoning of sea salt and freshly ground black pepper.
- Roast in the oven for 10 minutes.
- Meanwhile, use a vegetable peeler to cut the asparagus and courgette into ribbons. Roughly chop the parsley, and drain the chickpeas. Once the radishes and spring onions have roasted a little, toss them around the tray together with the courgette and asparagus ribbons.
- Return to the oven for a further 5 minutes.
- Transfer the vegetables to a large bowl, and add the chickpeas, parsley, a splash more oil, a squeeze of fresh lemon juice, a dash of rice vinegar and more seasoning.
- Toss everything together, and add more lemon, vinegar or seasoning before serving if you think it needs it.