Monday, August 6, 2012

New Fav Chickpea Salad

I've been wanting to try this recipe for ages, especially with my obsession with chickpeas. It was so good and I can't wait to eat the leftovers for lunch today. I did make a few changes, mainly that I subbed feta (use the fat-free or reduced-fat versions, you REALLY can't tell a difference) for the gorgonzola and I also just threw in already pre-minced garlic with the veggies because that is what I had on hand.

Roasted Summertime Chickpea Salad via How Sweet It Is

serves 4
1 pint grape tomatoes, halved
1 poblano pepper, chopped
1/2 red onion, chopped
4 ears of fresh corn, corn cut from the cob
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons olive oil
2 (15-ounce) cans of chickpeas, drained and rinsed
4 ounces feta cheese, crumbled 
1 avocado, chopped
3 tablespoons freshly chopped basil
3 tablespoons freshly chopped cilantro
2 tablespoons freshly chopped parsley
2 teaspoons red wine vinegar
2 teaspoons honey
Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil and add tomatoes, peppers, corn, onions and garlic. Drizzle with 1 1/2 tablespoons olive oil, then sprinkle with salt and pepper. Roast for 15 minutes, toss, then roast for 10 minutes more. Remove from oven and let cool slightly.
While veggies are cooling, add chickpeas to a large bowl. In a smaller bowl, whisk together remaining olive oil, vinegar and honey. Set aside.
Add veggies to the chickpeas in the bowl. Add in fresh herbs, then crumble on feta. Drizzle with dressing, tossing to coat, then top with freshly chopped avocado. Season more if desired. Serve immediately!

No comments:

Post a Comment