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Roasted Chickpea & Tomato Salad
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  • CourseMain Dish, Salad, Side dish
  • CuisineCo-op Basics, Gluten-free, Vegan, Vegetarian
  • 1 pint cherry tomatoes, sliced in half
  • 1 medium cucumber, diced
  • 1/4 cup red onion, diced
  • 1 cup fresh basil leaves, chopped
  • 1 can chickpeas, rinsed and drained
  • 1 Tbsp. olive oil
  • 1/4 tsp. fine sea salt
  • 1/2 tsp. cumin
  • 1/2 tsp paprika
  • 3 Tbsp. red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2-3 cloves garlic, minced
  • 2 tsp Field Day stoneground mustard
  • 1/2 tsp. black pepper
  • 2 tsp. Field Day stoneground mustard
  • 1/2 tsp black pepper
  1. Preheat oven to 425° F. Toss chickpeas with oil, salt, cumin and paprika. Place on a baking sheet and roast for 20 minutes, stirring halfway through.
  2. Meanwhile, make dressing by mixing together red wine vinegar, olive oil, garlic, mustard and black pepper in a small bowl. Set aside.
  3. In a large bowl, add tomatoes, cucumber, onion and basil. Add dressing and toss to stir.
  4. Remove chickpeas from oven and allow to sit for 10 minutes. Add chickpeas to salad ingredients and stir to combine.
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