Victorian State Nutritionist, Veronica Graham shares with us a healthy and delicious festive season recipe for roast vegetable and chickpea salad. Whatever way you celebrate the festive season, healthy food choices are important. Check out our related recipes and information below.
This is about quick and easy Christmas day. We don’t want people stuck in the kitchen slaving over a hot stove.

These vegetables can be done the day before and put in the fridge. All I’d have to do on Christmas day is combine and it’s really easy.

Open a pack of spinach, open a can of chick peas, soak some cous cous and this I prepared the day before Christmas.

This will be my salad bowl today. Fold that in, they are perfectly cooked and the aroma coming off this is magnificent actually. Throw the chick peas in as well – very easy. I’ll start with some of the spinach and see how I go. This salad feels very hearty but it’s not a heavy salad – it won’t make you feel that you’ve overdone things. Packed with vegetables again. Spinach leaves are a fantastic source of folate, other vitamins, iron.

I’m going to add a tiny bit of oil to give it a bit of moisture. That’s one table spoon in there of olive oil.

There you go, roasted vegetable, chickpea and couscous salad.

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Last updated: October 2015

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