Roasted Tomato and Chickpea Salad with Lemon-Herb Vinaigrette

Ingredients

• 2 pints cherry tomatoes, halved
• 2 cans chickpeas, drained and rinsed
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 cloves garlic, minced
• 1/2 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Spread the halved cherry tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Roast for 15-20 minutes, or until the tomatoes are softened and slightly charred.