Roasted Chickpea and Vegetable Salad
A vegetarian supper is a welcome option during the spring and summer. This recipe can be varied in many ways, so it never gets boring. Want to make dried chickpeas more flavourful? Add salt, garlic and rosemary to the soaking water and boil them with the peas. Chickpeas freeze well. Just cool them and toss them into a bag or container. They take only a few minutes to thaw. Roasting gives them even more structure.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Ingredients for Salad
Chickpeas, either canned or dried and soaked (see above for options)
Any of the following vegetables:
Shallots or onions
Garlic
Brussel sprouts
Broccoli
Tomatoes
Olive Oil
Salt and pepper
Leafy greens - romaine lettuce, spinach, arugula or kale
Feta Cheese (optional)
Basil or other herb (optional)
Ingredients for Salad Dressing
Olive Oil
Vinegar
Honey
Dijon Mustard
Method for Salad
Preheat the oven to 375 degrees or use a frying pan or grill the vegetables on a barbecue.
Cut all the vegetables in large chunks. Drizzle olive oil over all the vegetables and toss. Sprinkle them all with salt and pepper;
Roast, fry or grill all the vegetables until just done, turning them over as they brown. Remove each vegetable as they are cooked. Do not overcook.
Line a platter with the leafy green vegetable of your choice. Layer your vegetables - e.g. chickpeas on the bottom, followed by the onions, garlic, broccoli, Brussels sprouts, tomatoes and topped by the feta cheese.
Method for Salad Dressing
Combine all ingredients according to your taste, adding the mustard in small quantities to avoid the dressing from becoming too tart. Drizzle one or two tablespoons of the dressing over the finished salad. Chop basil or other herb and sprinkle on top, if desired.
A vegetarian supper is a welcome option during the spring and summer. This recipe can be varied in many ways, so it never gets boring. Want to make dried chickpeas more flavourful? Add salt, garlic and rosemary to the soaking water and boil them with the peas. Chickpeas freeze well. Just cool them and toss them into a bag or container. They take only a few minutes to thaw. Roasting gives them even more structure.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Ingredients for Salad
Chickpeas, either canned or dried and soaked (see above for options)
Any of the following vegetables:
Shallots or onions
Garlic
Brussel sprouts
Broccoli
Tomatoes
Olive Oil
Salt and pepper
Leafy greens - romaine lettuce, spinach, arugula or kale
Feta Cheese (optional)
Basil or other herb (optional)
Ingredients for Salad Dressing
Olive Oil
Vinegar
Honey
Dijon Mustard
Method for Salad
Preheat the oven to 375 degrees or use a frying pan or grill the vegetables on a barbecue.
Cut all the vegetables in large chunks. Drizzle olive oil over all the vegetables and toss. Sprinkle them all with salt and pepper;
Roast, fry or grill all the vegetables until just done, turning them over as they brown. Remove each vegetable as they are cooked. Do not overcook.
Line a platter with the leafy green vegetable of your choice. Layer your vegetables - e.g. chickpeas on the bottom, followed by the onions, garlic, broccoli, Brussels sprouts, tomatoes and topped by the feta cheese.
Method for Salad Dressing
Combine all ingredients according to your taste, adding the mustard in small quantities to avoid the dressing from becoming too tart. Drizzle one or two tablespoons of the dressing over the finished salad. Chop basil or other herb and sprinkle on top, if desired.