Roast Vegetable Salad

Name: Roast Vegetable Salad
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 brown onions, halved and cut into wedges; 750 grams butternut pumpkin, peeled and cubed (3cm); 400 grams chickpeas, drained and rinsed; 1 teaspoon dried thyme; 237 milliliters fresh parsley, roughly chopped; 2 garlic cloves, crushed; 2 lemons, juice of; 1 Tbsp olive oil; 1 kg potato, scrubbed and cubed (3cm); 275 grams roma tomatoes, halved (baby ones); 2 teaspoons white sugar

Roast Vegetable Salad is a gluten free and vegan main course. One serving contains 478 calories, 19g of protein, and 7g of fat. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have juice of lemon, thyme, chickpeas, and a few other ingredients on hand, you can make it. To use up the chickpeas you could follow this main course with the Allergen-free Brownies as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.