Roasted Vegetable Chickpea Salad
Serves 6
Ingredients:
1 medium zucchini
1 medium yellow squash
1 medium red onion
1 medium eggplant
1 cup mushrooms, sliced
2 tbsp. extra virgin olive oil
1 clove fresh garlic, minced
1 tbsp. fresh oregano, chopped or ½ tsp. dried
½ tsp. sea salt
¼ tsp. black pepper
2 15-oz. cans of chickpeas
¼ bunch fresh parsley
1 ½ tbsp. lemon juice
2 oz. feta cheese (optional)
Instructions:
- Preheat oven to 400 degrees F and line 2 baking sheets with foil then spray with a light coat of non-stick spray
- Dice the zucchini, squash, onion, eggplant, and mushrooms into 1-inch pieces and place in a large bowl
- Combine the olive oil, minced garlic, oregano, sea salt, and pepper in a small bowl then pour over the diced vegetables and toss until evenly coated
- Spread the vegetables out onto baking sheet and roast in oven for about 25 minutes then stir
- Continue baking for about 20 more minutes, or until vegetables are golden brown on edges
- While roasting, drain and rinse the chickpeas and chop the parsley
- Once vegetables are done, remove from oven and allow to cool for about 5 minutes then place in a large bowl and mix in the chickpeas and parsley
- Add crumbled feta cheese if desired
- Serve and enjoy!
- Store in an airtight container in the refrigerator
Recent Comments