ROASTED VEGETABLE & CHICKPEA SALAD

March 3, 2018

When cooking for two, side dishes don’t always come into play. Around our house, I would make four servings of something. We eat it for dinner, and then our lunch the next day.

With a bigger family, side dishes are becoming essential. The other night I made an entree with two bonus sides and the whole meal felt more home-cooked, intentional, and nourishing.

Having a couple side dishes takes it from just-get-enough-nutrients-down-my-gullet-to-sustain-me to we’re-family-here-communing-and-eating-a-meal. For that reason I say, long live sides!

Roasted Vegetable & Chickpea Salad
Serves four

1 pint grape tomatoes, halved
1 poblano pepper, chopped
1/2 red onion, chopped
1 cup corn
4 cloves garlic, minced
3 tablespoon olive oil, divided
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
30 ounces chickpeas
3 teaspoons red wine vinegar
3 teaspoons honey
6 ounces crumbled feta
1/4 cup basil, sliced

Preheat oven to 400 degrees. Toss grape tomatoes, poblano pepper, corn, and garlic with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper.

Arrange vegetables on a lined baking sheet and roast for 20 minutes, tossing vegetables halfway. I like to then broil for a minute or two (watch closely!) to have a nice little char on the veggies.

Whisk together 2 tablespoons olive oil, red wine vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon red pepper. Toss vegetables with chickpeas and dressing. Top with feta and basil.

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ROASTED VEGETABLE & CHICKPEA SALAD
 
Author:
Ingredients
  • 1 pint grape tomatoes, halved
  • 1 poblano pepper, chopped
  • ½ red onion, chopped
  • 1 cup corn
  • 4 cloves garlic, minced
  • 3 tablespoon olive oil, divided
  • ¾ teaspoon salt, divided
  • ¾ teaspoon pepper, divided
  • 30 ounces chickpeas
  • 3 teaspoons red wine vinegar
  • 3 teaspoons honey
  • 6 ounces crumbled feta
  • ¼ cup basil, sliced
Instructions
  1. Preheat oven to 400 degrees. Toss grape tomatoes, poblano pepper, corn, and garlic with 1 tablespoon olive oil, ¼ teaspoon salt and ½ teaspoon pepper.
  2. Arrange vegetables on a lined baking sheet and roast for 20 minutes, tossing vegetables halfway. I like to then broil for a minute or two (watch closely!) to have a nice little char on the veggies.
  3. Whisk together 2 tablespoons olive oil, red wine vinegar, honey, ½ teaspoon salt, and ¼ teaspoon red pepper. Toss vegetables with chickpeas and dressing. Top with feta and basil.

Adapted from Everyday Annie.

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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!

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