Roasted Vegetable Salad with Crispy Chickpeas Serve “salad” as a warm side dish or at room temperature. For additional protein sprinkle with Ontario Feta. Preparation Time: 20 minutesRoasting Time: 25 minutesServes 4 Chickpeas:1 can (398 mL) chickpeas, rinsed and well-drained1 tbsp (15 mL) olive oil1/4 tsp (1 mL) each salt and cayenne pepper Salad:4 cups (1 L) Ontario Cauliflower Florets1 cup (250 mL) Ontario Green Beans, trimmed and halved1 Ontario Greenhouse Sweet Red Pepper, cut into strips2 tbsp (25 mL) olive oil1 tbsp (15 mL) fresh lemon juice1/2 tsp (2 mL) each salt and dried oregano leaves1 clove Ontario Garlic, mincedFresh ground black pepper1/4 cup (50 mL) pitted olives, halved2 tbsp (25 mL) chopped fresh Ontario Dill or Chives Chickpeas: Place chickpeas on rimmed baking sheet; pat very dry, discarding any skins. Drizzle with oil and sprinkle with salt and cayenne; toss to coat. Bake in 400°F (200°C) oven 25 to 30 minutes until dry and crispy, stirring after 15 minutes. Salad: Meanwhile, on large parchment lined baking sheet, place cauliflower, green beans and red pepper. In small bowl, whisk oil, lemon juice, salt, oregano, garlic and pepper to taste. Drizzle half over vegetables; stir to coat. Place on bottom rack of oven, roast 10 minutes. Stir; roast 10 to 16 minutes, until vegetables are slightly charred. Serve vegetables on platter either warm or at room temperature. Scatter 1/2 cup (125 mL) of the chickpeas, olives and dill. Drizzle with remaining olive oil mixture. Store remaining crispy chickpeas at room temperature, covered with paper towel. Nutritional Information:1 ServingPROTEIN: 5 gramsFAT: 9 gramsCARBOHYDRATE: 16 gramsCALORIES: 165FIBRE: 5 gramsSODIUM: 470 mg – Printed with permission from Foodland Ontario
Roasted Vegetable Salad with Crispy Chickpeas
