Monday, May 14, 2012

Chickpea and Eggplant Tossed Salad with Balsamic-Roasted Red Pepper Dressing

Summer is basically here, and what better dish for the warm months than a fresh and light salad. Sweet and creamy roasted red pepper, salty feta cheese, protein packed chickpeas, and tons of veggies make this a filling and satisfying salad with layer upon layer of flavor. But the best part is that it's 100% swimsuit season approved!
1/2 teaspoon Kosher Salt
1 teaspoon dried Oregano
2 Zucchini, quartered lengt-wise and cut into 1" pieces
1 medium Eggplant, cut into bite-size chunks
1 can Chickpeas, drained and rinsed
1/2 tablespoon Olive Oil
1 cup reduced-fat Feta Cheese, crumbled
4 cups fresh Baby Spinach Leaves
4 cups chopped Romaine Lettuce
Balsamic-Roasted Red Pepper Dressing

Preheat oven to 425 degrees. On a foil lined sheet pan, toss together salt, oregano, zucchini, eggplant, chickpeas, and olive oil. Bake for 22 to 26 minutes. Let cool.

Meanwhile, toss spinach and romaine together and divide evenly onto 4 plates (or bowls). Top each serving with 1/4 cup feta, 3 tablespoons dressing, and a quarter of the cooled chickpea mixture. Serve and enjoy.

Servings: 4; 470 calories per serving

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