Roasted Veggie and Chickpea salad

I’m definitely aware that I have a problem. A problem with chickpeas, that is! They seem to find themselves into so many of my recipes, but I can’t help it: they are just so delicious! They are probably one of the most versatile food items. I always have a couple of cans in the pantry, just in case I need to round out a recipe.

I originally found this recipe here, but I ended up tweaking it a bit to fit my tastes.

I’ve been addicted to this salad, y’all. After making it on Sunday night, I have been packing it in my lunch every day. It’s the perfect entrée item for my lunch bento. In addition to this salad, I usually pack a boiled egg, an apple, and some carrots and hummus. Yum! Lunch fit for champions.

chickpea

Roasted Veggie and Chickpea Salad: Serves 6

  • 1 can of chickpeas, drained and rinsed
  • 1/2 of a red onion, diced
  • 1 bell pepper, seeded and diced (I used a green one, but any color is fine. Orange might be nice!)
  • 1 poblano pepper, seeded and chopped
  • 2 cups of corn (canned, frozen, or fresh is perfectly fine. I used frozen)
  • 2 green onions, sliced
  • 10 oz of grape tomatoes, halved
  • 4 cloves of garlic, minced
  • 4 oz feta, crumbled
  • 3-4 tbsp of olive oil
  • 2 tsp honey
  • 2 tsp red wine vinegar
  • 2 tbsp of basil, chiffonade
  • salt and pepper

After preheating the oven to 400 degrees, line a rimmed baking sheet with foil. Place the tomatoes, corn, red onion, bell pepper, poblano pepper, and garlic on the pan, and toss lightly with a drizzle of olive oil and a bit of salt and pepper. Roast for 25 minutes, shaking the pan halfway through.

In the meantime, place the feta and chickpeas in a large bowl, and set aside.

In a small bowl, mix together the honey, vinegar, and 2 tbsp of olive oil. Whisk until smooth.

After removing the veggies from the oven, allow them to cool for at least 10 minutes. Then add the veggies to the bowl of chickpeas and feta, and toss with the dressing. Top with basil and green onions.

Enjoy!

Nutrition info, per serving : 211 calories, 8.9 g total fat, 1.5g saturated fat, 400mg sodium, 4.4g fiber, 9g protein, 139µg vitamin A, 55mg vitamin C, 92mg calcium, 1.9mg iron

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One thought on “Roasted Veggie and Chickpea salad

  1. Pingback: Roasted Vegetables & Chickpea Salad | Ramen Reduction

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