I am breaking into the salads today because I think we are all ready! And this Grilled Vegetable & Chickpea Salad would be a welcomed at any barbecue.
What goes great with warmer temperatures? Well, salads of course! I’ve been just getting back into salads after a long winter and am looking forward to the months ahead of coming up with new ideas to share with you all. The options are endless! And salads go great with so many main courses including my delicious Pan Fried Hake.
Salads don’t have to be boring or just lettuce. And this Grilled Vegetable & Chickpea Salad is anything but boring, is packed full of goodness and absolutely delicious! Much like my Summer Grilled Mixed Vegetables, the vegetables are cooked on the barbecue.
Do you Cook with Chickpeas
I have to say, I’m no stranger to chickpeas and absolutely love them. I find they are very versatile and so tasty. In fact, I have a round up of recipes devoted to just chickpeas.
You can find 12 Creative Ways to use Chickpeas Here!
Cook Your Own Chickpeas or Use Them From a Jar
Chickpeas can be found in dry or canned format. I use both interchangeably at our place.
- Dry Chickpeas – they have to be soaked overnight and require a couple of hours to cook. But there are no preservatives and they work out cheaper.
- Can Chickpeas – are convenient but they do contain preservatives and they work out more expensive.
Looking for more Fresh Salad Ideas, Take a Look
- Zucchini Pasta Salad in Lemon Vinaigrette
- Feta & Tomato Salad Cups
- Mediterranean Pasta Salad
- Tangy Vegetable & Rice Salad
- Summer Quinoa Salad
Notes About The Salad
- I actually grilled the asparagus and mushrooms on the barbecue which is great for the summer months. However, you don’t have to do them this way. You could just as easily sautee them on the stove. If doing it this way, heat the olive oil in a pan over medium heat. Add the mushroom and asparagus to the pan. Toss it around while it cooks. Probably 8 or 10 minutes. Then just remove it from the heat.
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Grilled Vegetable & Chickpea Salad
Ingredients
For the salad:
- 2 Cups chickpeas cooked, drained and rinsed
- 1 small red onion diced
- Handful of fresh arugula
- Small bunch of fresh chopped parsley
- 2 Cups button mushrooms quartered
- 12 spears Asparagus ends trimmed and cut into thirds
- 2 Tablespoons olive oil
- 1 Tablespoon sea salt
For the vinaigrette:
- 1/2 Cup olive oil
- Juice of two lemons
- Zest of two lemons
- 2 Tablespoon white wine vinegar
- 4 cloves Garlic crushed
- 1 Teaspoon sugar
- 1 Teaspoon salt
- Fresh ground black pepper
Instructions
- First make the vinaigrette. In a small jar or bowl, combine all of the ingredients. Shake or whisk well and set aside.
- Put the asparagus and mushrooms on a large sheet of aluminum foil. Drizzle over olive oil and a bit of sea salt. Stir around to combine. Loosely wrap the foil over the vegetables and cook on a hot barbecue for about 10 minutes. Remove and open the foil to let the heat escape.
- In a large bowl, combine the chickpeas, onion, grilled vegetables and the vinaigrette. Stir to combine. Add the fresh arugula and chopped parsley. Stir again and serve. Can be refrigerated and served later.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You soon!
