Roasted Vegetable And Chickpea Salad

• 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

1. Preheat the oven to 425u0b0F. 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.
2. 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.
3. Bake for 15 mins or until golden and tender.
4. Transfer vegetables to a large serving bowl. Add chickpeas, raisins, feta and cilantro; toss gently to combine. Serve.

sweet potatoes, zucchini, green pepper, tomatoes, red onion, vegetable, ground cumin, chickpeas, raisins, feta cheese, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/30799 (may not work)