A quick, easy, and delicious preparation for lunch is a roasted vegetable salad tossed with chickpeas. I made this for lunch for the week and it was the perfect thing to look forward to on the rainy, wet days. I used green beans, tomatoes, and yellow squash. Incorporate whichever veggies are convenient, your favorite, and even better, in season.
Roasted Vegetable Salad with Chickpeas
2 tomatoes, sliced
2 yellow squash, sliced
3 cloves of garlic, finely diced or minced in can
canola oil spray
1/2 tsp seasoning salt, such as Adobo
1 tsp pepper
1 tbsp Za'taar spice blend
1 tbsp red pepper flakes
(1) Preheat the oven to 450 degrees F.
(2) In a bowl, toss the chopped vegetables with the garlic, seasonings, and spray with a few sprays of canola oil. This is definitely a way to reduce the fat and calories from a dish incorporating roasted vegetables. Tossing before laying on a tray, will reduce the amount of oil needed to coat.
(3) If you are patient, separate and spread the vegetables on a baking trays lined with aluminum foil. If you are not patient, simply pour the vegetables out onto the lined trays without sorting. The sorting will help as some vegetables will cook faster than others (e.g. tomatoes will finish before the squash). Bake for 15-25 minutes. If you do sort, pull out the baking trays when the vegetable looks slightly brown at the edges and look and feel tender to the touch.
(4) Toss the roasted vegetables with the drained and rinsed chickpeas. Finish with the red pepper flakes, Za'taar, and salt/pepper to taste.
Enjoy this salad alone or with your favorite sandwich...a fall/winter treat.