Archive for March, 2014

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Mediterranean Roasted Vegetable and Chickpea Salad

Kale and quinoa have been the darlings of the health food world for some time now but I have to say while I love kale and quinoa I don’t want to eat it everyday for every meal. While they are both really good for you super foods it isn’t super to eat the same thing all the time. Our bodies need a variety of foods to ensure that all our nutritional needs are being met and eating the same thing gets boring which can lead to making unhealthy eating choices down the road.

This salad is just the thing for including a variety of foods in your diet and the marinade is bursting full of so much flavor it will take boring right off the menu. Come with me and explore the meal possibilities beyond the over marketed kale and quinoa for an inspiring change of taste.

Kristy

 Ingredients:

  • 2 Globe eggplants, cut into 1/2 inch dice
  • 1 large red onion, cut into 1/2 inch
  • 1 red pepper, seeded and cut into 1/2 inch dice
  • 8 ounces white or cremini mushrooms, cut into 1/2 inch dice
  • 4 tbsp olive oil
  • 2 lemons
  • 1 tsp sea salt
  • 1/2-1 tsp black pepper (start with less and add more if you are a real pepper lover)
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tsp oregano
  • 2 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp honey or coconut nectar
  • 1 cup cooked chickpeas
  • 6 ounce package or jar of plain or grilled artichokes
  • 3-4 tbsp fresh parsley, chopped

Preparation:

  1. Preheat oven to 350 degrees.
  2. In a small bowl zest the lemons (you should have about 2 tbsp). Juice the lemons. Add 2 tsp to the bowl with the zest setting aside the remaining juice for another use.
  3. Add the salt, pepper, garlic, onion, oregano, vinegar, mustard and honey. Stir. Add the oil and stir briskly until combined.
  4. In a large bowl combine the eggplant, onion, red pepper, mushrooms and 2 tbsp of the marinade. Toss to coat.
  5. Place the vegetables on a large baking sheet (or two sheets if necessary) in a single layer. Bake 40 minutes or until lightly browned and tender. In the last 5 minutes of roasting add the artichokes and chickpeas.
  6. Remove from the oven and place in a large bowl. Toss with the remaining marinade and parsley. Serve and enjoy.

Yield:

Makes approximately 6 cups.

Notes:

Store leftovers in an airtight container in the refrigerator for 1-2 days. This salad is also good served cold.