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.
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- Preparation time: 25 minutes
- Cooking time: 35 minutes
- Servings: 4
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
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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.
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