CHICKPEA SALAD WITH ROAST VEGETABLES
What about a salad full of color and aroma?
150-200g boiled chickpeas
4-5 cherry tomatoes
Some rocket leaves
1 teaspoon of capers
3 basil leaflets
1 fresh onion
For the sauce:
20ml olive oil
2 tablespoons balsamic vinegar
Juice of half an orange
Zest of half an orange
Slice the vegetables and add 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, a little oregano and salt and mix. In a baking tray, spread out the vegetables and cook at 170 degrees for a quarter of an hour. When ready, cut into sticks.
Put the roasted vegetables and chickpeas in a bowl and add all of the ingredients.
Mix the ingredients for the sauce and drizzle on top of the salad.
You can add or remove materials to create a salad to your taste. Nuts are also perfect for this recipe, especially walnuts.