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Italian Roasted Vegetable and Chickpea SaladItalian Roasted Vegetable and Chickpea Salad
Italian Roasted Vegetable and Chickpea Salad

Italian Roasted Vegetable and Chickpea Salad

Who says salads have to be boring? There’s no ranch dressing-drenched lettuce in sight in this Italian Roasted Vegetable and Chickpea Salad. Instead, this salad boasts perfectly roasted vegetables, chickpeas and an Italian dressing!
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Italian Roasted Vegetable and Chickpea Salad
Italian Roasted Vegetable and Chickpea Salad
Prep Time20 Minutes
Servings6
Cook Time25 Minutes
Ingredients
FOR THE SALAD: 1 head cauliflower, cut into florets
1 red bell pepper, stem and seeds removed, sliced into strips
1 orange bell pepper, stem and seeds removed, sliced into strips
Green beans, trimmed
1 red onion, sliced
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
½ teaspoon salt
2 - 14.5-ounce cans chickpeas, drained and rinsed
¼ cup chopped parsley
FOR THE DRESSING: 2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon dried basil
½ teaspoons dried oregano
½ teaspoon salt
½ teaspoon black pepper
Directions
  1. Heat the oven to 400°F.
  2. Toss the vegetables in olive oil and garlic, and season with salt.
  3. Place the veggies on two large baking sheets. Roast them in the oven for 20 to 25 minutes, rotating and stirring after 15 minutes.
  4. While the vegetables are roasting, prepare the dressing. In a small bowl or mason jar, whisk together the dressing ingredients.
  5. To assemble, combine the roasted veggies, chickpeas, and parsley in a large bowl. Toss the mixture with the dressing. Serve the dish warm or cold. Enjoy your delicious roasted vegetable and chickpea salad!
20 minutes
Prep Time
25 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
FOR THE SALAD: 1 head cauliflower, cut into florets
White Cauliflower Head
White Cauliflower Head, 1 Each
$4.99
1 red bell pepper, stem and seeds removed, sliced into strips
Premium Red Bell Peppers
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
1 orange bell pepper, stem and seeds removed, sliced into strips
Premium Orange Bell Peppers
Premium Orange Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Green beans, trimmed
Fresh Green Beans
Fresh Green Beans, 1 Pound
$3.49/lb$3.49/lb
1 red onion, sliced
Red Onions
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
3 tablespoons extra virgin olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
3 cloves garlic, minced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
½ teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
2 - 14.5-ounce cans chickpeas, drained and rinsed
Our Family Garbanzo Beans
Our Family Garbanzo Beans, 15.5 Ounce
$1.69$0.11/oz
¼ cup chopped parsley
Curly Parsley Bunch
Curly Parsley Bunch, 1 Each
$1.99
FOR THE DRESSING: 2 tablespoons extra virgin olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
2 tablespoons red wine vinegar
L&B Italian Red Wine Vinegar
L&B Italian Red Wine Vinegar, 17 Ounce
$7.99$0.47/oz
1 teaspoon Dijon mustard
Koops' Dijon Mustard
Koops' Dijon Mustard, 12 Ounce
$4.39$0.37/oz
½ teaspoon dried basil
L&B Dried Apricots
L&B Dried Apricots, 32 Ounce
$24.99$0.78/oz
½ teaspoons dried oregano
L&B Greek Oregano
L&B Greek Oregano, 0.6 Ounce
$5.19$8.65/oz
½ teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
½ teaspoon black pepper
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz

Directions

  1. Heat the oven to 400°F.
  2. Toss the vegetables in olive oil and garlic, and season with salt.
  3. Place the veggies on two large baking sheets. Roast them in the oven for 20 to 25 minutes, rotating and stirring after 15 minutes.
  4. While the vegetables are roasting, prepare the dressing. In a small bowl or mason jar, whisk together the dressing ingredients.
  5. To assemble, combine the roasted veggies, chickpeas, and parsley in a large bowl. Toss the mixture with the dressing. Serve the dish warm or cold. Enjoy your delicious roasted vegetable and chickpea salad!