Monday, May 12, 2014

Mediterranean Roasted Vegetable and Chickpea Salad

This recipe is perfect for Meatless Mondays or any day!

Prep time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Serves 4

 Mediterranean Roasted Vegetable and Chickpea Salad
  • 1 medium eggplant
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1/2 pound asparagus
  • 1/2 cup STAR Extra Virgin Olive Oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1/4 cup plus 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons minced garlic (about 3 cloves)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1 (16 ounce) can chickpeas, rinsed and drained
  • 3.5 ounces crumbled feta cheese (about 3/4 cup)
  • 1/3 cup chopped fresh parsley leaves
  • Whole wheat pita bread, prepared quinoa, or prepared couscous for serving

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1. Place rack in upper and lower thirds of the oven and preheat oven to 400 degrees F. Cut the eggplant, zucchini, and into 1/2-inch thick cubes. Remove tough ends from the asparagus and slice into 1/2-inch pieces.
2. Spread the sliced vegetables onto two baking sheets in a single layer. Drizzle with 1/4 cup olive oil, then season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place in oven and roast until crisp-tender, 15 to 20 minutes, rotating the pans’ position once halfway though. Remove from oven and set aside.
3. Meanwhile, in a small bowl or large measuring cup whisk together the remaining 1/4 cup olive oil, remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, red wine vinegar, garlic, oregano, and Dijon. While the vegetables are still warm, transfer them to a large serving bowl and add the chickpeas. Pour the dressing over the top and toss gently to coat. Gently stir in the feta and parsley. Serve with pita, quinoa, or couscous.
Recipe developed by Erin Clarke of


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