Dinner for 4

Roasted Vegetable Chickpea Salad

Name: Roasted Vegetable Chickpea Salad
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 1/2 cup cooked chickpeas; 2 tsp vegetable oil; 1 tbsp burrito seasoning; 4 potato; 4 carrot; 6 clove garlic; 2 tbsp vegetable oil; 1 tbsp burrito seasoning; 2 onion; 6 cup spinach; 1 cup frozen green peas; 1 cup unsweetened soy yogurt; 1/4 tsp salt; 1/4 tsp ground black pepper

Roasted vegetables and crisp chickpeas are tossed with spinach, peas, and seasoned soy yogurt for a warm salad.

$2.10per serving $$

55 minstart to table

4servings

Mexican Vegetarian Gluten-free Budget Family Side dishes Lunches Dinners Sheet pan Cold-weather comfort Winter Spring

Ingredients

1 1/2 cup cooked chickpeas
2 tsp vegetable oil
1 tbsp burrito seasoning
4 potato
4 carrot
6 clove garlic
2 tbsp vegetable oil
1 tbsp burrito seasoning
2 onion
6 cup spinach
1 cup frozen green peas
1 cup unsweetened soy yogurt
1/4 tsp salt
1/4 tsp ground black pepper

Steps

Heat the oven to 425 F.
Toss the potatoes, carrots, garlic, 2 tablespoons oil, 1 tablespoon burrito seasoning, salt, and pepper on a large sheet pan.
Roast the vegetables for 25 minutes, stirring once.
Toss the chickpeas with 2 teaspoons oil and 1 tablespoon burrito seasoning, add them and the peas to the pan, and roast for 15 minutes.
Stir the soy yogurt with salt and pepper.
Toss the roasted mixture with the spinach and serve with the seasoned yogurt.

Main ingredient on sale this week? See what to make with canned beans on sale.