French · Lunch
Chickpea and Vegetable Salad
A composed French bistro salad of warm cooked chickpeas tossed with roasted carrot, red bell pepper, and cucumber, dressed in a Dijon and sherry vinegar vinaigrette. Finished with shaved Comte, parsley, and toasted walnuts, it is served at room temperature as a light lunch.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
455Calories
15.7gProtein
29.2gFat
34.8gCarbs
8.2gSugar
10.3gFiber
376mgSodium
21mgChol
6.9gSat Fat
650mgPotassium
215mgCalcium
3.1mgIron
0.2mcgVitamin B12
40mgVitamin C
vegetarian
gluten-free
low-cholesterol
high-fiber
herb-salt
thirty-min-meals
vegan
gluten-free
Instructions
1
Prep
Drain and rinse chickpeas, peel and dice carrot, dice bell pepper and cucumber, chop parsley, and toast walnuts in a dry skillet over medium heat for 2 to 3 minutes until fragrant.
2
Roast
Spread diced carrot on a baking tray and roast at 425°F (220°C) for 12 to 15 minutes until edges char lightly and carrot is tender when pierced.
3
Whisk
Whisk Dijon mustard, sherry vinegar, olive oil, salt, and black pepper together in a small bowl until glossy and emulsified.
4
Plate
Combine warm roasted carrot, chickpeas, bell pepper, and cucumber in a mixing bowl; add dressing and toss gently until coated. Transfer to a plate, scatter parsley, walnuts, and shaved Comte over the top, and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 cup400g, drained and rinsed chickpeas
- 80g80g carrot
- 60g60g red bell pepper
- 50g50g cucumber
- 2 tsp2 tsp Dijon mustard
- 2 tbsp30ml sherry vinegar
- 3 tbsp40ml olive oil
- 8g8g fresh parsley
- 14g14g walnuts, toasted
- 28g28g Comte cheese
