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Mediterranean Roasted Vegetable and Chickpea Salad
4
30 mins
Ingredients
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1 medium eggplant
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1 medium zucchini
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1 medium yellow squash
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1/2 pound asparagus
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1/2 cup STAR Extra Virgin Olive Oil, divided
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1 1/2 tsp. kosher salt, divided
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1 tsp. freshly ground black pepper, divided
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1/4 cup plus 2 Tbsp. red wine vinegar
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1 1/2 tsp. minced garlic (about 3 cloves)
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1 tsp. dried oregano
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1/2 tsp. Dijon mustard
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1 (16 ounce) can chickpeas, rinsed and drained
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3.5 ounces crumbled feta cheese (about 3/4 cup)
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1/3 cup chopped fresh parsley leaves
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Whole wheat pita bread, prepared quinoa, or prepared couscous for serving
Instructions
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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.
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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 tsp. salt and 1/2 tsp. black pepper.
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3.
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.
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4.
Meanwhile, in a small bowl or large measuring cup whisk together the remaining 1/4 cup olive oil, remaining 1 tsp. salt, remaining 1/2 tsp. 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.
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5.
Pour the dressing over the top and toss gently to coat. Gently stir in the feta and parsley. Serve with pita, quinoa, or couscous.
