Cumin roast potato, chickpea and tomato salad

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

400g Potatoes

250g Cherry/plum tomatoes

200g green beans

Olive oil

Coriander/ parsley (optional)

Cumin spice


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.

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