Roasted Vegetable Chickpea Salad with a Sun-Dried Tomato Dressing

This super easy salad is delicious on its own or served alongside some grilled meat. The dressing packs a punch, providing sweet morsels of sun-dried tomatoes and crunchy almonds, pairing perfectly with the creamy goat feta and sweet roasted vegetables.

Meal Prep


  • Preheat the oven to 180 degrees celsius, fan bake.
  • Make the sun-dried tomato dressing.
  • Roast the vegetables.
  • Toss the chickpeas through the dressing
  • Assemble the salad and enjoy!


  • We recommend roasting the vegetables over two trays so that the veggies have enough room to get crispy and not steam.

  • The consistency of the dressing will differ if you use a food processor or blender. It will be more like a pesto if you use a food processor but if you use a blender it will be a creamier dressing as the oil emulsifies.
  • It can be tricky to find sun-dried tomatoes that are in olive oil not vegetable oil. We like to use these sun-dried tomatoes from ceres, pop them in a glass jar in the fridge and top with olive oil.

Meal prep guide - if you followed the meal prep guide you would have already made the sun-dried tomato dressing and chopped the vegetables. 

This recipe serves four, if you’re cooking for two you can halve the recipe but to prevent food waste we recommend making the full amount and taking the leftovers for lunch the next day. 


Sun-dried tomato, almond dressing 

  • ¼ cup sun-dried tomatoes
  • 4 dried dates 
  • ¼ cup roasted almonds
  • 4 Tbsp olive oil 
  • 3 Tbsp red wine vinegar 
  • 2-4 Tbsp water
  • 1 garlic clove  

Roasted vegetables 

  • 4 medium carrots (cut into rounds)
  • 4 medium sweet potato (cut into cubes)
  • Olive oil
  • Salt and pepper
  • 120g mixed leaf lettuce (1 bag)
  • 400g tin chickpeas (rinsed, drained and patted dry)
  • 75g goat feta
  1. Preheat the oven to 180 degrees fan bake.

  2. While the oven is coming to temperature, prepare the sun dried tomato dressing. Add all the ingredients to a food processor or blender, blend until fully combined but not smooth. You might need to adjust the amount of water depending on the brand of sun dried tomatoes you use.

  3. Once the oven has reached temperature, place the sweet potato and carrots onto a large baking tray, drizzle with olive oil and season with salt. Cook for 35 - 40 minutes until golden brown, flipping at halfway.
  4. In a large bowl, add the chickpeas with ¾ of the sun dried tomato, toss well coating each chickpea in the dressing.

  5. Once the vegetables have cooked, allow them to cool slightly so they don’t wilt the lettuce.
  6. Add the salad leaves to a large bowl or platter and toss through the dressed chickpeas and the remaining dressing.

  7. Scatter over the roasted vegetables, feta and gently toss.


  • Add or swap the vegetables for pumpkin, parsnips or cauliflower.



  • Add some fresh herbs like coriander or parsley.
  • Swap out the goat feta for goat cheese or cows milk feta.