This is a quick and easy salad that is full of protein, flavour, and gorgeous colours .
Roasted Tomato and Red Pepper Chickpea Salad
This is a quick and easy salad that is full of protein, flavour, and gorgeous colours.
Equipment
- Baking tray
Ingredients
- 2-3 red peppers depending on their size
- 3 plum tomatoes
- 3-4 shallots
- 1-2 cloves garlic minced
- ⅓ cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons chopped mint
- 1 teaspoon parsley flakes
- ¼ teaspoon ground black pepper
- 2 cans chickpeas
Instructions
- Preheat oven to 37Line a cookie sheet with parchment paper.
- Chop the tomatoes and peppers into evenly sized small chunks. Slice shallots into half rings. Toss vegetables with minced garlic, olive oil, salt, herbs and pepper.
- Spread vegetable mix in a roughly single layer on parchment lined cookie sheet. Bake at 375 for 30-35 minutes, stirring occasionally.
- Meanwhile, open the two cans of chickpeas, drain all of the liquid from the can, and rinse well with warm water. Drain completely. Place chickpeas in a large mixing bowl.
- When vegetables are soft and just starting to brown, remove from oven. Pour the entire contents of the tray into the bowl with the chickpeas. Make sure to get all of the oil, as this will become the “dressing” for your salad.
- Add the remainder of the ingredients, toss and serve
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