Roasted Chickpea & Broccoli Salad

If you're looking for a warm, hearty salad to get stuck into this winter, then your search is over.  I created this salad by mistake.  I was actually on my way to making this as a filling for burritos but after tucking into it straight out of the roasting pan, I thought "why bother!".  So now we eat it as is on a bed of spinach.  Have it on toast, on lettuce - however you want to but just eat it.  It's that good.

Here is the printable version.

1 large yellow onion
1 red bell pepper
1 large crown of broccoli
2 cans of chickpeas
2 Tb soy sauce
1 tsp chilli powder (add another one if you really like it hot)
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground coriander
Cayenne pepper to taste
1 Tb minced garlic

1 - Crank up your oven to 220deg Celsius

2 - In a large mixing bowl, add the onion, bell pepper, broccoli (making sure that they are cut up to be about the size of a chickpea) and chickpeas.  Then pour in the oil, soy sauce and spices.  Mix it all around until the veggies and chickpeas are coated in the good stuff.  

3 - Empty the bowl onto a baking sheet in a roasting pan and cook for 20 min

4 - Add garlic to the roasting pan and mix well.  Cook for another 15 min

5 - Remove from the oven and in a bowl, place on a bed of spinach.  

6 - Enjoy!

Give your tastebuds a real treat with this delicious salad - they'll thank you for it.