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–+ servings
This Roasted Vegetable, Chick Pea & Rice Salad is easy to prepare and can be cooked all in one pan! It's a great salad to eat as a meal in itself, or as a side to barbecued meat and fish. It's very versatile and can be eaten both hot and cold, and keeps well for a few days as a mason jar salad. A tasty recipe to pin!
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One Pan Roasted Vegetable, Chick Pea, & Rice Salad

All the vegetables should be peeled (where required) and chopped into bite size pieces
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 226kcal
Author Michelle Ordever

Ingredients

  • 1 aubergine
  • 2 courgettes
  • 1 red bell pepper
  • 100 g chestnut mushrooms
  • 2 red onions
  • 4 garlic cloves crushed
  • 2 tbsps olive oil
  • 1 tbsp dried mint
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • salt & freshly ground black pepper
  • 2 x 400g cans chopped tomatoes
  • 200 g dry basmati rice
  • 1 x 400g can chick peas

Instructions

  • Preheat oven to 200C/400F/Gas 6
  • Place the prepared vegetables into a roasting dish.
  • Add the garlic, olive oil, mint, oregano, cinnamon, salt and pepper, and 1 can of chopped tomatoes. Mix together well.
  • Make a clearing in the middle of the dish by pushing the vegetables out to the sides.
  • Pour the rice into the clearing and pour the other can of tomatoes over the rice. Then add a quarter can full of water to the rice, and stir together in the clearing - don't mix around the whole dish!
  • Cook for 30 mins, turning the vegetables and stirring the rice occasionally. If you find the rice drying out, add a drop of hot water.
  • After 30 minutes, check that the rice and vegetables are mostly cooked and stir through the chick peas. Cook for a further 5-10 minutes when everything is cooked through.
  • Serve hot/warm, or allow to cool for half an hour before transferring to the fridge.
  • Can be divided between airtight containers or mason jars and stored in the fridge for up to 5 days.
  • Do not reheat.

Nutrition

Calories: 226kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 128mg | Fiber: 6g | Sugar: 8g