Roasted vegetable salad with crunchy chickpeas
This roasted vegetable salad with crunchy chickpeas is perfect for lunch or dinner during this autumn. It's vegan, gluten-free, nut free, low calorie and packed with protein and fiber.
Equipment
- 1 Air fryer
Ingredients
- 1 handful fresh spinach leaves
- 150 grams Brussel sprouts
- 100 grams butternut squash
- 5 mushrooms
Vinaigrette
- 4 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- Salt
Instructions
- Make the roasted chickpeas.
- Cut all the veggies: cut the Brussels sprouts in half and chop the mushrooms. Peel and cut the butternut squash. You can either slice or dice it
- Preheat the air fryer
- Place the butternut squash and Brussels sprouts in the air fryer basket and spray some olive oil on them. Add salt and pepper
- Bake for 5-6 minutes at 160º (320ºF) and add the mushrooms
- Bake for 10 to 15 minutes more, or until the veggies look crispy and tender
- In a small bowl, mix all the vinaigrette ingredients
- Place the spinach in a large bowl and add all the veggies and chickpeas
- Add vinaigrette (I added 2 tsp, but you can add as much as you like)