Red Peppers, Roasted Tomatoes and Chickpeas Warm Salad
This salad has everything I love! Grilled vegetables, avocado, olives and loads of protein. In summer or winter, this salad is comforting, supportive and fresh.
- Servings: 4
- Preparation time: 25 minutes
- Cooking time: 35 minutes
Ingredients
Grilled peppers and tomatoes
- 2 red peppers, cut into thin strips
- 2 cups (500 mL) cherry tomatoes
- 2 cloves garlic, crushed
- 3 tablespoons (30 mL) olive oil
- 2 tablespoons (30 mL) balsamic vinegar
- 1/2 teaspoon (2.5 mL) salt
- Pepper, to taste
Marinated chickpeas
- 1 can (398 ml) chickpeas, well rinsed and drained
- 1/3 cup (80 mL) olive oil
- 1/4 cup (60 mL) balsamic vinegar
- 2 tablespoons (30 mL) lemon juice
- 2 teaspoons (10 mL) maple syrup
- 2 tablespoons (30 mL) coarsely chopped green onions
- 3 tablespoons (45 mL) chopped mint
- 1/3 cup (80 mL) chopped parsley
- 3/4 teaspoon (3.75 mL) salt
- Pepper, to taste
Salad
- 3 avocados, cubed
- 1 English cucumber, sliced
- 1/3 cup (80 mL) kalamata olives
- 1/2 block of crumbled vegan feta cheese
NEW - MY BOOK!!
Saveurs Festives
I’m finally introducing my first cookbook!! "Saveurs Festives" features over 100 recipes to celebrate every moment of everyday life. Breakfasts to start your day off right, hearty salads, quick weeknight dinners, comfort food, irresistible desserts, as well as recipes perfect for cocktail hours and large gatherings.
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Pre-order
Preparation
Grilled peppers and tomatoes
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- In a large bowl, combine all ingredients.
- Place on a cookie sheet and bake for 35 minutes. Reserve.
Marinated chickpeas
- In a bowl, mix all ingredients and let the chickpeas marinate for 5 to 10 minutes to get the most flavour.
Salad
- Place roasted peppers and tomatoes in a large bowl. Add avocados, cucumber, olives, vegan feta cheese and chickpeas. Drizzle with extra marinade.
