Chickpea and vegetable bowl with lemon dressing

While the vegetables roast, there is time to make a simple dressing and get your bowls ready. This version uses courgette, carrots and pepper, but you can adjust the proportions to suit what you have at home.

Ingredients for two servings

• 1 tin of cooked chickpeas, about 240 g drained
• 1 medium courgette
• 2 carrots
• 1 bell pepper
• 2 tablespoons olive oil
• juice of half a lemon
• 1 teaspoon ground cumin, to taste
• a handful of washed rocket
• salt and pepper to taste

How to make it

1. Preheat the oven to 200 °C, using conventional top and bottom heat.
2. Wash the vegetables. Peel the carrots, then cut everything into roughly equal, bite-sized pieces; the carrot pieces can be a little smaller so that everything softens at the same time.
3. Rinse and drain the chickpeas.
4. Spread the vegetables and chickpeas on a baking tray. Toss with one tablespoon of oil, the cumin and a little salt and pepper.
5. Roast for about 25–30 minutes, turning once. They are ready when the vegetables are tender and lightly browned.
6. Mix the remaining oil with the lemon juice. Divide the rocket between two bowls, spoon the roasted mixture on top and drizzle with the dressing.

A little variety

You can use paprika instead of cumin. For a more substantial bowl, serve it with rice cooked according to the packet instructions. Add the dressing gradually to find the level of acidity you enjoy.

The preparation time is an estimate: your oven and the size of the vegetable pieces will affect it. The serving sizes are not personalised dietary quantities.