Monday Meal: Roasted Chickpea Salad

I took a little inspiration from How Sweet It Is and used the same ingredients and some of the method and made a delicious summer salad.

Roasted Chickpea Salad

2 cans chickpeas
1/2 c frozen corn, thawed
1/2 c chopped onion
1 pint grape tomatoes (roasted—I roasted these on a separate pan, with a spray of olive oil on top and some salt)
olive oil cooking spray
1 large avocado, diced
1 Tbsp fresh mint
1 Tbsp fresh parsley
1 1/2 Tbsp fresh cilantro
1/4 c feta

Preheat oven to 425 degrees. Spray 2 baking sheets with olive oil cooking spray.

Rinse and drain chickpeas. Spread chickpeas, corn, and chopped onion onto one baking sheet. Coat with a little olive oil spray. Place in preheated oven and bake for 25 minutes, stirring once.

Halve the grape tomatoes and place on the other baking sheet. Spray with olive oil and season with salt and pepper. Place in oven and bake for 15-20 minutes until soft and fragrant.

Chop herbs and avocado while roasting the other ingredients. Once the chickpeas, onions, corn, and tomatoes are cool mix with the avocado and herbs. Mix well. Add feta and combine.

This only saves for a day or so because of the avocado but you’ll have no problem eating this up!

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