Roasted Chickpea & Tomato Salad
By Chef Dishing Up the Dirt
A refreshing summertime favorite!
Ingredients
- 1 pint cherry tomatos, sliced in half
- 1 medium-sized cucumber, cut into 1/4 inch chunks
- 1/2 of a red onion, diced
- 1 cup loosely packed fresh basil leaves, coarsely chopped
- 2 cups cooked chickpeas – if from the can rinsed and drained
- 1 Tablespoon olive oil
- 1/2 teaspoon fine sea salt
For the vinaigrette:
- 3 Tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 cloves of garlic, minced
- 2 teaspoons dijon style mustard
- 1/2 teaspoon fine sea salt
- black pepper to taste
Overview
Prep Time
10 minutes
Cook Time
25 minutes
Serves
4
Instructions
Step 1
Preheat the oven to 425 degrees. Toss the chickpeas with oil and salt. Place on a prepared baking sheet and roast in the oven until lightly browed and crisp. About 15-20 minutes. Toss chickpeas halfway through cooking.
Step 2
Prepare the dressing by whisking all ingredients until smooth. This works great with an immersion blender but a glass jar with a lid works well too. Shake until well combined.
Step 3
Toss the chopped tomatoes, cucumber, onion and basil with the dressing and allow to sit for about 10 minutes to absorb the flavors.
Step 4
Once chickpeas are done roasting let them cool slightly and then toss them in with the veggies. Season to taste with salt and pepper and serve.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
