Roast vegetable and chickpea salad
Light yet satisfying – a great lunch!
- Serves 4
- More than 1 hour
- Heat oil in a frying pan.
- Fry breadcrumbs and chilli flakes in oil until crunchy.
- Stir garlic into yoghurt. Season with pepper.
- Toss roast vegetables, chickpeas and salad leaves together.
- Top with chilli crumbs. Serve with garlic yoghurt.