To Roast

1 cup chickpeas

Potatoes cut up into small pieces

Small amount of olive oil

Salt

Pepper

Smoked Paprika

For the salad

A bunch Rainbow Chard or any green you like, cut up into small bite size pieces

1 x Capsicum cut into small pieces

Marinade

Lemon

1 tablespoon Apple Cider Vinegar

Vegan Mayo to taste for a dressing-like consistency

Coconut Sambal

1x Cucumber and Tomato cut into small pieces

Shredded coconut

Lemon or Lime

Salt and Pepper

Method

1. Roast chickpeas and potatoes in a 425-degree oven for 30 minutes.
2. After 30 minutes the roasted chickpeas and potatoes should be done – cook to until browned and potatoes are cooked.
3. Leave the chickpeas and potatoes to cool in the oven.
4. Make the salad when the chickpeas and potatoes are roasting add the chopped chard
5. In a big bowl add the chard and capsicum and make the marinade in a bowl using a whisk.
6. Pour the marinade over the chard and capsicum and cover the leaves.
7. Make the sambal in a separate bowl and distribute the Lemon/Lime Shredded coconut and salt and pepper.
8. To complete the salad add the chickpeas and potatoes to the chard and capsicum.
9. And serve in big bowls, topped with as much coconut sambal you desire.