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Serves 4

4 parsnips, peeled and cut into chunks (works equally well with carrots)
2 cloves garlic, finely chopped
2tsp smoked paprika
1tsp dried chilli (depending on how hot you like it!)
3tbsp olive oil
1 can chickpeas, drained
squeeze lemon juice

To serve:
1 bunch chopped parsley, finely chopped
greek yoghurt

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Roast Parsnip and Chickpea Salad

Yoghurt and parsley goes perfectly with the spicy oily chickpea and roast parsnip salad. Eat with hummus, pitta and some green leaves.


Lay the parsnip out on a roasting try. Sprinkle over the garlic, chilli and parpika and season well. Drizzle over the oil, stir the parsnips and make sure thay are well coated in the oily spice mixture. Roast at 200C for 20-30mins until soft and brown around the edges.
Tip into a bowl with the chickpeas, add the lemon juice ans stir well, you might want to add a little more oil.
Stir in half the parsley and serve the rest sprinkled on top.
That's it! eat with a dollop of greek yoghurt

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