CHICKPEA & ROASTED VEGETABLE SALAD

December 8, 2012

CHICKPEA & ROASTED VEGETABLE SALAD
Serves 5-6

1 pint grape tomatoes, halved
1 poblano pepper, chopped
1/2 red onion, chopped
4 corn cobs, kernels removed
4 cloves garlic, minced
30 ounces chickpeas
6 ounces feta cheese, crumbled
3 teaspoons red wine vinegar
3 teaspoons honey
1/4 cup basil, chopped
Olive oil
Salt & pepper
Grilled chicken, cubed (optional)

Preheat oven to 400 degrees.  Arrange tomatoes, poblano pepper, red onion, corn, and garlic on baking sheet. Drizzle with olive oil and season with salt & pepper.

Roast 25 minutes, turning halfway through cook time. Combine cooled roasted vegetables with strained chickpeas. In a separate bowl, whisk 3 tablespoons olive oil, vinegar, and honey. Toss vegetables and chickpeas (and chicken too) in dressing.

Top with feta cheese and basil. Serve room temperature or chilled.

4.0 from 1 reviews
chickpea & roasted vegetable salad
 
Author:
Serves: 5-6
Ingredients
  • 1 pint grape tomatoes, halved
  • 1 poblano pepper, chopped
  • ½ red onion, chopped
  • 4 corn cobs, kernels removed
  • 4 cloves garlic, minced
  • 30 ounces chickpeas
  • 6 ounces feta cheese, crumbled
  • 3 teaspoons red wine vinegar
  • 3 teaspoons honey
  • ¼ cup basil, chopped
  • Olive oil
  • Salt & pepper
  • Grilled chicken, cubed (optional)
Instructions
  1. Preheat oven to 400 degrees. Arrange tomatoes, poblano pepper, red onion, corn, and garlic on baking sheet. Drizzle with olive oil and season with salt & pepper.
  2. Roast 25 minutes, turning halfway through cook time. Combine cooled roasted vegetables with strained chickpeas. In a separate bowl, whisk 3 tablespoons olive oil, vinegar, and honey.
  3. Toss vegetables and chickpeas (and chicken too) in dressing.
  4. Top with feta cheese and basil. Serve room temperature or chilled.

Adapted from Annie’s Eats.

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

  • Barb

    Can you list the number of calories in each salad.

    Thank you.

  • Kelsey

    How long do you think this dish would stay fresh? Would the dressing make the veggies soggy after a day or so? I’m trying to pre-make meals for the week, and this recipe looks delish!

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017