Roasted Potato and Chickpea Salad

Ingredients

• 3-4 medium potatoes
• 1 red pepper
• 1 green pepper
• 1 onion
• 1 cup boiled chickpeas
• Olive oil
• Powdered red pepper
• Chili flakes
• Black pepper
• Thyme
• Salt
• 2 tablespoons olive oil (for dressing)
• 2 tablespoons pomegranate molasses
• 1 pinch finely chopped parsley
• Slightly more than half a cup of boiled corn
• 4-5 dried tomatoes

Steps

1. 1.Peel and dice the potatoes. Slice the peppers thinly and lengthwise. Cut the onion into half-moon shapes.
2. 2.Place all vegetables on a baking tray lined with parchment paper. Add the chickpeas, drizzle with olive oil, and season with spices. Mix well.
3. 3.Bake in a preheated oven at 190 degrees Celsius until all vegetables are cooked through, checking periodically.
4. 4.While the vegetables are baking, combine parsley, dried tomatoes, pomegranate molasses, olive oil, and corn in a mixing bowl.
5. 5.Once the roasted vegetables are ready, add them to the mixing bowl with the dressing ingredients and mix thoroughly.
6. 6.Serve cold or warm. Enjoy!