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!
*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
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.