Updated: Aug 7, 2020
This recipe is great to meal prep. Fab for an easy lunch or as a side to pretty much any meal... try with our baked salmon recipe!
400g can chickpeas
250g Cherry/plum tomatoes
200g green beans
Coriander/ parsley (optional)
Chop the potatoes and spread across a baking tray. Drizzle with vegetable oil & season with salt and pepper.
Roast in the oven at 180 degrees C for 45 mins.
10 mins before the potatoes are finished cooking, drain the chickpeas and add them to the tray. Sprinkle the cumin spice over the potatoes & chickpeas. Stir together.
Half the tomatoes and put into a large mixing bowl.
Take the potato and chickpeas out of the oven and leave to cool slightly.
Once cooled, add them to the chopped tomatoes. Mix together well and add 2-3 tbsp of olive oil. Season with salt & pepper and the optional coriander/parsley.