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Italian Roasted Vegetable and Chickpea Salad

Servings 6 servings
Prep Time 20 minutes

Ingredients

  • 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 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Heat oven to 400 F.

  2. Toss the vegetables in the olive oil and garlic, and season with salt.

  3. Place the veggies on two large baking sheets. Roast them in the oven for 20 to 25 minutes, rotating and stirring after 15 minutes.

  4. While the vegetables are roasting, prepare the dressing. In a small bowl or mason jar, whisk together the dressing ingredients.

  5. To assemble, combine the roasted veggies, chickpeas and parsley in a large bowl and toss with the dressing. Serve warm or cold. Enjoy!