Fried Chickpea and Roast Vege Salad


  • 1-2 sweet potatoes – peeled and roughly chopped
  • 1-2 potatoes – peeled and roughly chopped
  • Glug of vegetable oil
  • 1 can chickpeas – drained and rinsed
  • 1 red chilli – diced
  • 3 cloves garlic – diced
  • 1 red onion – diced
  • 1 red pepper – diced
  • Handful of almonds – roughly chopped
  • Handful of parsley – chopped
  • 1 tsp curry powder
  • 1 tsp dried ginger
  • 1 tsp dried thyme
  • 1 tsp chilli powder
  • 1 tsp cumin
  • Salt and pepper to taste


  1. Preheat oven to 200 degrees celsius
  2. Add the potatoes to a roasting dish and coat in oil
  3. Roast for 30 minutes or until golden – this will depend on how small you chopped them
  4. While the potatoes are busy, dry fry (no oil) the almonds in a pan over a medium heat until just starting to brown, remove from pan
  5. Bring the same pan up to a high heat, add an unhealthy glug of oil and then fry the chickpeas until golden brown and crispy
  6. 5 minutes before the potatoes are ready, throw the chillis, garlic, red onion and red pepper into the dish and continue roasting to soften them up a bit
  7. When the potatoes are done, mix everything together in a bowl
  8. Serve with a pretentious amount of parsley on top
  9. Take photos and tag @vaguelyvegetarian on Instagram
  10. Bask in social media glory

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