Tuesday, December 5, 2017

Roasted Vegetable and Chickpea Salad

This a lovely and easy to make recipe, any in season vegetable can be used, when I made this I had eggplant from the farm, tomatoes and cucumber it also works well with squash and I bet pumpkin would be fun. 


  • 5 small eggplants, sliced.
  • a handful of cherry tomatoes
  • one small cucumber cubed
  • a small handful of fresh basil, chives and parsley 
  • 1/4 of a red onion 
  • 2 cloves of garlic chopped
  • a dash of olive oil
  • a dash of balsamic vinegar
  • salt and pepper to taste
  • 1/2 a lemon squeezed
  • 2 tablespoons of olive oil for the dressing
  • one can of chick peas

  1. heat the oven to 400 degrees
  2. slice the onion, vegetables and add to a baking foil lined baking sheet, add a little olive oil, vinegar, garlic and salt and pepper and roast for 10 minutes until soft. 
  3. open a can of chick peas and add to a large bowl, then add the roasted vegetables.
  4. meanwhile mix the lemon juice with the olive oil and fresh herbs.
  5. add to the chick peas and finally mix in tomatoes and cucumbers.
This would make a healthy snack or packed lunch or a side dish for a meal.

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