Roasted Vegetable Chickpea Salad With Lemon Vinaigrette
Tomatoes, cucumbers, and red peppers give this salad a fresh, crisp bite.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Microplane
- Peeler
- Spoon
- Serving bowl
Ingredients
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 2 red bell peppers, cut into wide strips
- 3 (15-ounce) cans
- chickpeas
- , drained and rinsed
- 24 cherry tomatoes, halved
- ½ cup pitted black olives
- ½ cup pitted green olives
- 1 cucumber, peeled, deseeded, and diced
- 1 green bell pepper, chopped
- 2 tablespoons chopped fresh parsley
- ¼ cup finely diced red onion
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