Oh my vegetable deliciousness! After a long strength training workout this weekend I got home craving a big bowl of roasted veggies. I knew that I needed a little protein mixed in there so I whipped up this masterpiece of a warm vegetable and chickpea salad. I love mixing together lots of different flavors and cooking methods to keep it interesting. Fun fact that you may or may not have noticed from most of the recipes on this site: I RARELY eat off of a plate. I really just prefer putting everything in a bowl. Plates are just not my style if that’s even a thing?
The combination of the roasted brussel sprouts, broccoli, and roasted red peppers is so delicious that I can safely say that even non-veggie lovers would appreciate this salad! I also used a bunch of fresh arugula that we received in our CSA box this week as the “base” which added a nice bite to the mix!
Roasted Veggie, Chickpea, & Feta Salad
3/4 cup broccoli florets, chopped
1/2 cup brussel sprouts, sliced in half
1/2 roasted red pepper, sliced (I used the Trader Joe’s brand)
1/2 cup chickpeas, rinsed and drained
1/4 cup feta
1 cup arugul, spinach, or other salad green
1 tbsp balsamic vinaigrette
1 tbsp olive oil
1. Preheat oven to 400 degrees.
2. Place broccoli, brussel sprouts, and red pepper on a cookie sheet and drizzle with olive oil.
3. Roast veggies for 20-25 minutes. During the last 5 minutes of roasting, add the chickpeas to the roasting pan to warm.
4. Dress arugula with balsamic vinaigrette and top the salad mixture with the roasted veggies, chickpeas, and feta.
This weekend my amazing friends here in Charleston surprised me with a birthday celebration on Friday evening and I was so overwhelmed by the love and constant support from my friends here! I also could not believe how sneaky everyone had been over the past two weeks of planning all of this. They know me so well…
These friends sure made my birthday week extra special! Who knew turning “twenty-something” could be so fun?