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Roasted winter veg with puglia lentils and crispy chickpeas

Roasted winter veg with puglia lentils and crispy chickpeas

This hearty recipe is perfect for a filling winter recipe with all the goodness of delicious roasted root veg.


by @Sarahshealthykitchen

  • Serves 2

  • 50 Minutes

  • 2 pans

  • Beginner

Suitable for dairy-free, vegans and vegetarians

Puglia Lentils with Truffle-Infused Oil



  1. Preheat oven to 180°c.
  2. Drain and rinse the chickpeas then tip onto a tea towel and rub them dry them, allowing the skins to come off.
  3. Discard the skins and tip into a bowl with 1 tbsp oil and mix well.
  4. Pour the chickpeas onto a baking tray and bake for 30-40 minutes until golden and crispy.
  5. Next prepare all the vegetables, place onto a baking tray with the fresh rosemary and thyme, spray with oil spray. Roast for 30 minutes until golden and tender, turning the veg half way through.
  6. Once cooked, remove the chickpeas and roasted veg from the oven, season both with salt and pepper. Heat the lentils in the microwave.
  7. To serve divide the veg, chickpeas and lentils evenly. Add the tahini, maple syrup, pinch of salt and hot water to a small bowl and stir.
  8. Spoon the tahini dressing over the veg.

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