Roasted Vegetables & Chickpea Salad


The other night we made grilled corn to have along side our baby back ribs, and I must say they were some of the best ribs I’ve ever had. My brother, who decided not to attend dinner that night, missed out big time! Not to mention his nonattendance left us with an extra ear of delicious grilled corn. I couldn’t let the corn go to waste, so the next day I decided to use in a lunch, resulting in this very fresh and healthy salad. This Roasted Vegetable and Chickpea Salad is an excellent and hearty vegetarian lunch that has a hint of sweetness from the honey dressing and roasted tomatoes.

The recipe I am showing is for one lunch serving or two side dishes, however, it is easy to make a larger amount in order to accommodate for more people. Simply add more vegetables and chickpeas and mix a little more dressing. Exact measurements aren’t very important in recipe, and I’ll admit I really just threw things together; this is my closest guestimate to how much I used of everything!




(yields 1 lunch or 2 side dishes)

For the Salad

  • 1/2 cup Grape Tomatoes; halved (about 8 tomatoes)
  • 1/4 cup Red Onion; chopped
  • Corn kernels cut from one ear of cooked corn (preferably grilled)
  • 1 tsp Garlic, minced
  • 1/4 cup canned Chickpeas
  • 1 Tbsp Crumbled Feta
  • 1/2 Tbsp Fresh Basil; chopped
  • Olive Oil
  • Salt and Pepper to Taste

For the Dressing

  • 2 tsp Olive Oil
  • 1 tsp Red-wine Vinegar
  • 1 tsp Honey


  1. Preheat oven to 400° F. Line a baking sheet with foil. Add the grape tomatoes, red onion, corn, and garlic. Drizzle with a little olive oil. Season with salt and pepper. Toss well and spread the veggies evenly over the lined baking sheet. Roast for about 15 minutes or until the tomatoes have softened and are fragrant (you may need to add more roasting time if you are increasing the recipe size). Remove from oven and let cool.
  2. While veggies are cooling, mix together the olive oil, vinegar, and honey in a small bowl. Exact measurements for the dressing aren’t necessary, simply mix a ratio of 1/2 olive oil, 1/4 vinegar, and 1/4 honey.
  3. In a medium sized bowl, mix together the chickpeas, feta, and roasted vegetables. Pour the desired amount of dressing over the mixture and toss. Top with fresh basil and serve!


The Frugality

I actually had all of the ingredients for this salad in my house already, making this lunch cost me exactly $0.00! However, if you don’t happen to have a bunch a vegetables and chickpeas left over from previous recipes, one serving would still only cost you around $2.20. Now that’s assuming that you would find another use for the extra chickpeas, feta, red onion, etc. rather than just throwing them away. If you don’t use an entire onion in a recipe (which happens to me more often than not) the best way to keep it is to tightly wrap the left overs in saran wrap and keep it in your fridge. If you do this, the onion should keep for at least a week, if not more. Also, if you have the ability to grow any of your own vegetables, I highly recommend growing your own basil; it requires very little maintenance and it tastes so much better than store bought! And, if I might add, it is WAY cheaper than buying fresh basil, only for it to spoil in your fridge two days later.



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