Description
Roasted garlic chickpeas mixed together with chopped veggies and herbs then tossed in oil and vinegar to create a healthy, flavorful, low calorie Italian lunch! So good you'll forget you're eating a salad! Only 149 calories per serving!
Ingredients
Scale
- 1 (14.5 oz) can chickpeas
- 3-4 garlic cloves, minced
- Salt and pepper to taste
- 1/8 tsp garlic powder
- 1 cucumber, diced
- 4 marinated pepperazzi peppers from Giant Eagle olive and antipasto bar (optional)
- 8 oz cherry tomatoes, halved
- 1/2 small red onion, cut into thin strips
- 2 Tbsp olive oil (or use marinated oil from pepperazzi peppers)
- 2 Tbsp red wine vinegar
- 4 basil leaves, minced
- A handful of fresh parsley, minced (to taste)
Instructions
- Rinse and drain one 14.5 oz can of chickpeas. Preheat your oven to 400 degrees and prep a baking sheet by lining it with foil and spraying it with cooking spray
- Next, fully dry the chickpeas by rolling them a handful at a time between two paper towels. You can use the same motion as if you were creating a cookie dough ball. This will cause the shells to fall off, which you can dispose of. (Side note: It is not necessary to remove the shells, but it is easy to do!)
- Add the chickpeas into a mixing bowl then add in 1 minced garlic clove, 1/8 tsp garlic powder, and salt and pepper to taste. Mix to coat.
- Pour chickpeas onto the prepared baking sheet in a single layer, then spray lightly with cooking spray.
- Roast the chickpeas for 40 minutes, flipping halfway.
- Add 1 diced cucumber, 4 marinated pepparazzi peppers (optional), 8 oz of halved cherry tomatoes, 1/2 of a small red onion cut into strips, and the remaining 2-3 minced garlic cloves into a large bowl and drizzle with 2 Tbsp of olive oil (or marinated oil from pepperrazzi peppers) and 2 Tbsp red wine vinegar. Toss in 4 minced basil leaves and a handful of minced parsley, salt and pepper to taste, and mix all ingredients together.
- Once the chickpeas are done, toss these into the salad as well.
- Enjoy!
Notes
You can serve this salad immediately but it tastes better after it sits overnight! If you are going to be letting it sit for awhile, I recommend adding in the chickpeas once you're ready to serve it so they stay crunchy, similar to stale bread!
Keywords: low carb panzanella salad, low calorie side, cookout side dish, make ahead lunch, summer salad
