Recipes
Roasted Vegetable Chickpea Salad
Download PDFA healthy and delicious alternative to a green salad with extra protein
Ingredients: (serves 4)
- 1 pint grape tomatoes, halved
- 1 green pepper (seeded and chopped)
- ½ red onion, chopped
- ¼ cup of corn kernels
- 4 cloves garlic, minced
- 3-4 tbsp olive oil
- Salt and pepper to taste
- 2 (15oz) cans of chickpeas, drained and rinsed
- 4oz crumbled feta cheese
- 2 tsp red wine vinegar (or balsamic vinegar)
- 2 tsp honey
- 3 tbsp fresh basil, finely chopped
- 2-3 tbsp fresh chives, minced
Directions:
- Preheat oven to 400 degrees F
- Line a baking sheet with foil and add the grape tomatoes, red pepper, red onion, corn, and garlic
- Drizzle lightly with olive oil and season with salt and pepper
- Roast for about 25 minutes flipping the vegetables halfway through
- Add the chickpeas and feta to a mixing bowl
- In a smaller bowl combined 2 ½ tbsp. of olive oil with the vinegar and honey. Wisk together until smooth
- Add the cooled vegetables to the bowl with the chickpeas and top with the dressing
- Toss to mix all ingredients well
- Add herbs to the bowl and serve at room temperature or chilled
