Chickpeas with Roasted Vegetables

Roasted vegetables, roasted chickpeas--nothing could be easier or carry that winter hearty tastiness so longed for on those cold winter days.

Roasted vegetables–red beets, turnips, carrots, red potatoes, sweet potatoes with quartered onions, whole garlic cloves and roasted chickpeas on a bed of mixed greens with balsamic vinaigrette

Quick & Easy

Quick & Easy is meant to inspirelook around your kitchen, check your pantry, browse the market–grab what’s in season and create!

Chickpeas with Roasted Vegetables

Serves 4

30-40 minutes prep and cook

Preheat  oven to 400 F.

  1. Chop root vegetables into one inch pieces equaling 6 cups (here I have used carrots, beets, potatoes  sweet potatoes and turnips but any of your root vegetables will do). In a large bowl combine vegetables with 2 teaspoons of extra virgin olive oil, fresh ground pepper and 2 grinds of cracked salt. Thoroughly mix vegetables using hands. Spread vegetables on baking sheet lined with parchment paper. Cook ten minutes.
  2. While vegetables are roasting, in the same bowl add 2 cups cooked and drained chickpeas with fresh ground pepper and 1/2 teaspoon of red chili flakes and mix. Turn roasted vegetables and add chickpeas. Roast an additional ten minutes.
  3. Quarter two yellow onions and skin 8 garlic cloves (smash garlic cloves with knife to release sulfur compounds). Let sit an additional 5 minutes,  turn root vegetables and chickpeas and add onions and garlic. Continue roasting for final ten to fifteen minutes.
  4. While vegetables are finishing their last roast,  triple wash 10 cups of baby greens, dry and chop.  Place greens in bowl. Whisk 1 tablespoon extra virgin olive oil, 2 tablespoons  balsamic vinegar,  1 tablespoon fresh squeezed lemon juice, 1 teaspoon maple syrup with 1 teaspoon dijon mustard. Add dressing to greens and massage  thoroughly. This cuts the volume of greens down to about 4-6 cups.
  5. Plate: Place greens on plate. Check vegetables, which should be done (30-40 minutes). Top greens with vegetables, fresh ground pepper, final squeeze of lemon juice and one grind of fresh cracked salt.

Related High5Kitchen Links on Chickpeas

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