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!
Recipe - ST. LOUIS PARK (+Wines & Spirits)
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
- Heat the oven to 400°F.
- Toss the vegetables in olive oil and garlic, and season with salt.
- Place the veggies on two large baking sheets. Roast them in the oven for 20 to 25 minutes, rotating and stirring after 15 minutes.
- While the vegetables are roasting, prepare the dressing. In a small bowl or mason jar, whisk together the dressing ingredients.
- 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
Directions
- Heat the oven to 400°F.
- Toss the vegetables in olive oil and garlic, and season with salt.
- Place the veggies on two large baking sheets. Roast them in the oven for 20 to 25 minutes, rotating and stirring after 15 minutes.
- While the vegetables are roasting, prepare the dressing. In a small bowl or mason jar, whisk together the dressing ingredients.
- 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!