Roasted Vegetable And Chickpea Salad - cooking recipe

Ingredients

14 oz sweet potatoes, peeled and cubed
3 None zucchini, peeled into long thin ribbons
1 None green pepper, chopped
4 None plum tomatoes, quartered lengthwise
1 None red onion, cut into wedges
2 tbsp vegetable or olive oil
1 tbsp ground cumin
1 can (14 oz) chickpeas, drained and rinsed
1/4 cup raisins
1/2 cup crumbled feta cheese
1/2 cup cilantro leaves

Preparation

Preheat the oven to 425\u00b0F. Line a baking pan with parchment paper. Place sweet potato on a microwave-safe plate. Microwave on High (100%) for 4 mins or until sweet potato is almost tender.
Transfer sweet potato to a large bowl. Add zucchini, pepper, tomato, onion, oil and cumin; toss to coat. Season. Place vegetables in a single layer on prepared pan.
Bake for 15 mins or until golden and tender.
Transfer vegetables to a large serving bowl. Add chickpeas, raisins, feta and cilantro; toss gently to combine. Serve.