Ingredients with Measurements:
- 2 cans of chickpeas, drained and rinsed
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
- 4 cups mixed greens
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, combine the chickpeas, red onion, red bell pepper, yellow bell pepper, cherry tomatoes, olive oil, balsamic vinegar, honey, salt, and pepper. Toss to coat evenly.
3. Spread the mixture onto a baking sheet and roast in the oven for 20-25 minutes, or until the chickpeas are crispy and the vegetables are tender.
4. In a large bowl, add the mixed greens and top with the roasted chickpea and vegetable mixture.
5. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 38g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- You can use any type of bell pepper you prefer.
- You can use any type of vinegar you prefer.
Variations:
- Add feta cheese or goat cheese for added flavor.
- Add sliced avocado for a creamy texture.
- Add grilled chicken or shrimp for added protein.
Tips and tricks:
- Make sure to drain and rinse the chickpeas well before using.
- Use a high-quality olive oil and balsamic vinegar for the best flavor.
- Make sure to toss the mixture well to ensure even coating.
Storage instructions:
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
This salad pairs well with grilled meats or fish.
Suggested side dishes:
Serve with a side of crusty bread or garlic bread.
Troubleshooting advice:
If the chickpeas are not crispy enough, roast them for an additional 5-10 minutes.
Food safety advice:
Make sure to store any leftover salad in the refrigerator and consume within 3 days.
Food history:
Chickpeas have been cultivated for thousands of years and are a staple in many cuisines around the world.
Flavor profiles:
This salad is a combination of savory and sweet flavors with a crispy texture from the roasted chickpeas.
Serving suggestions:
Serve as a main dish or as a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A