KTA Quick & 'Ono Recipe - Mediterranean Style Roasted Veggie & Chickpea Salad

feta cheese

🥗Healthier: tofu feta

💰Cheaper: ricotta cheese

Tofu feta is lower in calories and suitable for vegans.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives provide a similar briny flavor at a lower cost.

Slice 2 large carrots and place them in a big bowl.

Halve and slice 2 red bell peppers and add to the bowl.

Slice 2 large or 4 small long eggplants thin and on the diagonal, then add to the bowl.

Quarter and slice 2 red onions, then add to the bowl.

Drizzle 2 tablespoons of extra virgin olive oil over the veggies in the bowl and toss lightly to coat.

Preheat the oven to 425°F.

Spread the veggies evenly on two pans, ensuring they are not tightly packed to avoid steaming.

Roast the veggies in the oven, checking occasionally until they are al dente, meaning they still have a slight bite.

Remove the roasted veggies from the oven and transfer them back into the bowl.

Add 2 cans of low sodium chickpeas, diced tomatoes, and 2 tablespoons of fresh Italian parsley to the bowl with the veggies.

Drizzle balsamic dressing over the mixture and toss gently to combine.

Transfer the mixture to a nice serving platter.

Lay 5 or 6 fresh basil leaves flat, roll them up like a cigar, and slice thinly to create basil ribbons.

Sprinkle the sliced basil over the salad, followed by 1/2 cup of feta cheese.

Serve on individual plates or as a big platter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens