Roasted Tomato and Chickpea Salad with Lemon-Herb Vinaigrette
Prep 20 min · Cook 20 min · Serves 5 · medium
Free on iPhone
A vibrant and nourishing Mediterranean-inspired salad featuring roasted cherry tomatoes, protein-packed chickpeas, and a zesty 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
Preheat the oven to 400°F (200°C).
- 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.
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