Roast Kumara and Chickpea Salad with Sun-dried Tomato Dressing

Roast Kumara and Chickpea Salad with Sun-dried Tomato Dressing

Print this recipe

The orange Beauregard kumara variety works well in this salad offering complementary colouring to the chickpeas and tomato.

Submitted by Doreen

Cook Time 40
Prep Time 15
Servings 6


1 cup canned chickpeas
3 large Beauregard kumara, cubed
2 tbsp chopped coriander or mint leaves

1 1/2 tbsp red wine vinegar
1/4 cup sun-dried tomatoes
2 tbsp olive oil
1 garlic clove
2 tsp balsamic vinegar
2 tsp sugar
2 tsp lemon juice
freshly ground pepper and salt


Cooking Instructions

Preheat oven to 200 degrees Celsius and bake kumara for 30-40 minutes on a lightly olive oil greased baking tray. Allow to cool. Rinse the chickpeas and combine with kumara in a salad bowl. Make the dressing by heating the wine vinegar and sun-dried tomatoes over a low heat. Once the tomatoes have soaked in the vinegar and softened transfer to a food processor with the remaining ingredients. Pulse to combine, but do not over process as the dressing should remain chunky. Toss dressing through the chickpeas and kumara and garnish with a sprinkle of coriander or mint.