Gusto
Gusto

Warm Roasted Chickpea Salad

Fish the Dish

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  • Serves:

    4

Ingredients

  • 1 can chickpeas
  • 1 red onion, sliced
  • 1 red pepper, seeded and sliced
  • 1 cup (240 ml) green zucchini strips
  • 1 cup (240 ml) Brussels sprouts, cut in half lengthwise
  • 3 tbsp (45 ml) olive oil
  • 1 tsp (5 ml) paprika
  • 1 tsp (5 ml) chili powder
  • salt and pepper, to taste
  • 1 cup (240 ml) cherry tomatoes

Directions

  1. Preheat oven to 375F (190C).
  2. Drain, rinse and dry chickpeas.
  3. Place on a baking tray and roast in oven for 10-12 minutes, or until slightly crispy.
  4. Remove from the oven and let sit at room temperature.
  5. Bring water to a boil in a medium pot, and blanch Brussels sprouts for 3-4 minutes.
  6. Remove the Brussels sprouts and put in ice water. Once cooled, remove the Brussels sprouts and pat dry.
  7. To make zucchini strips, use a vegetable peeler and peel the zucchini until you reach the seeds and repeat this on all sides.
  8. Heat olive oil in a frying pan over medium-high heat.
  9. Place Brussels sprouts flat side down and cook for 1 minutes.
  10. Add onions, chickpeas, peppers and zucchini strips and cook for 2-3 minutes.
  11. Add paprika, chili powder, salt, pepper and tomatoes.
  12. Cook for 1 more minutes.
  13. Remove from heat and serve warm.
  14. Serve with sunflower seed crusted sole (see recipe).
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