Dairy and Gluten Free Recipes



  • 1 can of chickpeas
  • 1 cup of diced butternut squash 
  • 1 cup of diced zucchini 
  • 1 cup of diced parsnip
  • 1 cup of diced eggplant 
  • 1 tbsp of olive oil 
  • 1 tsp of salt 
  • 1 tsp pepper
  • 1 tsp of chilli powder 
  • 1 tsp of lime 
  • A handful of parsley 


  • 2 tbsp of olive oil 
  • 2 tbsp of tahini
  • 1 tbsp of apple cider vinegar 
  • 1 tbsp of lemon juice
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1/2 of salt


  1. Preheat your oven to 400 degrees. 
  2. Combine all the salad ingredients in a large bowl. Stir well with the olive oil and spices. 
  3. On a large baking pan, place the chickpeas and vegetables evenly on the pan. 
  4. Bake for 25 minutes. 
  5. Meanwhile, make the dressing. Combine all the dressing ingredients together. 
  6. Place the roasted vegetables in a large salad bowl. Pour your dressing over top and mix well. 
  7. You can either eat it warm or wait (place it in the fridge) and eat it cold. 

After a long weekend of camping, a large salad with tons of roughage really did the trick! This salad has everything you need to get back on track to your healthy lifestyle. I especially love it because its so easy to make. Roast your chickpeas and vegetables, which will take 25 minutes and toss in your dressing – done! Easy meal in 30 minutes or less. This salad will serve 5-6 people.

Try it and let me know what you think!

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