Roasted Tomato & Chickpea Salad with Lemon-Herb Dressing

A light and refreshing salad featuring roasted tomatoes and chickpeas, tossed in a zesty lemon-herb dressing enhanced with garlic and a touch of red pepper flakes.

Ingredients

• 1 cup Tomatoes
• 1 cup Chickpeas
• 2 tbsp Extra virgin olive oil
• 2 tbsp Lemon juice
• 2 tbsp chopped Fresh parsley
• 1 clove minced Garlic
• 1/4 tsp Red pepper flakes
• 1/4 tsp Salt
• 1/4 tsp freshly ground Black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss tomatoes and chickpeas with 1 tbsp extra virgin olive oil, minced garlic, salt, and pepper.
3. Spread on a baking sheet and roast for 20 minutes, or until tomatoes are softened and slightly caramelized.
4. While the vegetables roast, prepare the dressing. In a small bowl, whisk together lemon juice, remaining extra virgin olive oil, chopped fresh parsley, red pepper flakes, salt, and freshly ground black pepper.
5. Combine roasted tomatoes and chickpeas in a bowl and toss with the dressing. Taste and adjust seasonings as needed. Serve warm or cold, garnished with extra parsley if desired.

Cuisine: Mediterranean

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch