Google Amy's Cooking Adventures: Roasted Vegetable Chickpea Salad
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Friday, September 21, 2012

Roasted Vegetable Chickpea Salad



After I made my own crockpot chickpeas last week, I was super excited to make something fantanstic from those beautiful, plump chickpeas!

This salad made a delicious and satisfying lunch with all of those sweet roasted vegetables and fiber-rich chickpeas.  And it also made a mom-approved side dish to a meal of grilled hotdogs the next night!

Recipe Notes:
*If corn is out of season, simply used lightly thawed frozen corn in place of fresh.  Likewise, you can also use dried herbs in about half of the amounts listed for fresh.

Roasted Vegetable Chickpea Salad
Adapted from Annie’s Eats

1 large Beefsteak Tomato, cut in bite-sized pieces
1 poblano pepper, seeded and cut in bite-sized pieces
1 red bell pepper, seeded and cut in bite-sized pieces
4 ears of corn, kernels cut off, cobs discarded
¼ white onion (about ¼ cup), chopped
4 cloves garlic, minced (about 2 tsp)
3 ½ tbsp extra virgin olive oil, divided
Sea salt
Black pepper
3 cups chickpeas (2 cans, drained and rinsed)
4 oz reduced fat feta cheese crumbles
2 tsp white wine vinegar
2 tsp honey
2 tbsp fresh basil, finely chopped
2 tbsp fresh chives, finely chopped



Preheat the oven to 400 degrees F and line a baking sheet with foil.  Place the chopped tomatoes, poblano, bell pepper, corn kernels, onion and garlic on the prepared baking sheet.  Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper.  Stir and spread the vegetables into an even layer.  Roast for 30 minutes, stirring once half way through.  Remove from the oven and set aside to cool to about room temperature.

Place the chickpeas and the cooled roasted vegetables into a serving bowl and mix.

Make the dressing by combining the white wine vinegar, honey, and remaining 2 ½ tablespoons of olive oil; whisk until smooth and combined.  Pour the dressing over the chickpea/vegetable mix and toss to combine.

Last, add the feta and fresh herbs and toss lightly to combine.  Serve immediately at room temperature or refrigerate and serve chilled.

Serves 6 lunch sized portions, or 8 side dish portions.

9 comments:

  1. now this sounds too healthy. Looks delicious though. I make a recipe similiar with black beans, hominy and feta.
    thanks forlinking up to friday FOOD FRENZY.

    http://www.stayingclosetohome.com/2012/09/friday-food-frenzy-week-3.html

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  2. Amy, this looks delicious! I will have to try this one day!

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  3. This sounds easy and refreshing. Visiting from Positively Splendid link party. I'd love if you came and shared at my healthy food link party! http://www.youngnesters.net/2012/09/snacktime-saturday-week-3.html

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  4. This looks great! I'm always looking for yummy ways to feed my kids legumes! Gonna try this! Thanks!

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  5. This sounds yummy! Fresh and delicious! Thanks for the recipe! Have a great weekend!
    Rebecca
    Heronscrafts.blogspot.com

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  6. I had been looking for a good chickpea salad recipe and this was delicious!

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  7. I love chickpeas, must try this! Thanks for sharing!

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  8. This sounds delicious and I love the use of poblano with corn and chickpeas - and the crock-pot method for chickpeas really is the best I think. It's so easy to toss them in and just walk away... Thanks so much for sharing, Amy!

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  9. This is such a gorgeous salad, love the combination of colours and texture.

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