Roasted Veggie Salad

(adopted from the recipe found here.)

I made a huge batch of this and just scooped out a big spoonful each day for lunch. Lunch is my arch nemesis.

Roasted Veggie Salad


  • 1 can chickpeas, drained and rinsed well
  • 1 yam, peeled and diced into cubes
  • 1 zucchini, sliced into coins
  • 2 cloves garlic, chopped
  • 3 sprigs parsley, chopped
  • 2 green onions, sliced
  • olive oil
  • 1 heaping tbsp tahini
  • 1 lemon, zest and juice
  • salt and pepper
  • turmeric
  • 1 tbsp olive oil


  • Preheat your oven to 350 F.
  • Dice up all of your veggies.
  • Place yams on a baking sheet and drizzle with olive oil, and sprinkle with some salt and pepper.
  • Bake for 10 minutes. Take out of the oven and toss. Bake for another 10 minutes. If the yams look nice and roasted, take out and place in a bowl.
  • Place zucchini on the baking sheet and bake for 10 minutes.
  • Take out and add to the yams.
  • In a pan, heat some olive oil. Add the chickpeas and garlic. Fry until the chickpeas have dried up a bit and start looking brown. Add the green onions.
  • Place chickpeas in a bowl with the yams and zucchini. Mix in the parsley.
  • In a small bowl, mix the tahini, lemon zest and juice, olive oil and turmeric. I like adding turmeric where I can because it makes everything a lovely yellow colour and it’s really good for you.
  • Mix the dressing until combined. Add some water if it needs to be thinned out.
  • Pour dressing into the bowl and mix. Let cool and refrigerate (or eat warm!).

It didn't taste as burned as it looked.

Dr. Oz says you should eat a tbsp of this stuff a day... that seems like a bit much.

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