Italian Roasted Vegetable and Chickpea Salad
Servings:*
6 servingsIngredients
- 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 teaspoons 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 teaspoons dried basil
- ½ teaspoons dried oregano
- ½ teaspoons salt
- ½ teaspoons black pepper
Directions
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Heat oven to 400 F.
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Toss the vegetables in the olive oil and garlic, and season with salt.
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Place the veggies on two large baking sheets. Roast them in the oven for 20 to 25 minutes, rotating and stirring after 15 minutes.
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While the vegetables are roasting, prepare the dressing. In a small bowl or mason jar, whisk together the dressing ingredients.
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To assemble, combine the roasted veggies, chickpeas and parsley in a large bowl and toss with the dressing. Serve warm or cold. Enjoy!
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.