Roasted Veggie Chickpea Salad

It's that time of year... the weather is getting colder and the days are getting shorter. My desire to eat salads is lessening by the day. My secret to eating vegetables in the winter months? Roast them! Roasted Veggie Chickpea Salad is a great way to pack in those vegetables without eating a bowl of 'rabbit' food. IMG_2575 Tomatoes, onion, and corn are roasted until tender and caramelized in the oven. The veggies are then combined with protein-packed chickpeas, feta cheese, fresh basil and a light balsamic dressing. I love how roasting really brings out the different flavors of the veggies, especially the sweetness of the tomatoes. IMG_2570 We loved this salad over a bed of spinach, scooped up with tortilla chips. It was also delicious wrapped up in a whole grain tortilla. Enjoy! IMG_2573

Roasted Veggie Chickpea Salad

  • 2 cups grape tomatoes, halved
  • 1 jalapeno , seeded & finely diced
  • ½ red onion, diced
  • 1 small frozen corn, bag
  • 1 tablespoon minced garlic
  • 3-4 tablespoons olive oil
  • salt & fresh ground pepper , to taste
  • 2 15-oz cans chickpeas, rinsed & drained
  • 1 package feta cheese, crumbled
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons honey
  • 3 tablespoons fresh basil, finely chopped

1. Preheat oven to 400*F. Place tomatoes, jalapeño, onion, corn, and basil on a baking sheet. Drizzle with 1-2 tablespoons olive oil; toss to combine. Season with salt & pepper. Roast 25-30 minutes, until tender.

2. In a large mixing bowl, combine chickpeas, feta, and roasted vegetables. In a small bowl or jar, mix 2 1/2 tablespoons olive oil, balsamic vinegar, and honey. Whisk or shake to blend until smooth. Pour dressing over vegetable mixture and toss to combine. Add fresh basil and toss to combine. Serve at room temperature or chilled.

Source: adapted from Annie's Eats