Рецепт Grilled Vegetable, Chickpea & Caper Salad {Vegan}
Grill up some vegetables and toss them with chickpeas, capers and a Dijon vinaigrette for a delicious vegan entree or side dish.
I always say that if you’re trying to convince someone to like vegetables, just throw the veggies on the grill and drizzle with a little vinaigrette. Magic in minutes! And, in my opinion, the vegetables are usually just as good when they cool to room temperature as when they are served straight off of the grill, which makes them ideal for make-ahead potluck dishes or weekday meals.
If you’re looking for a meatless meal, this salad will do the trick. It’s chockfull of vegetables, with a hit of protein from the chickpeas. If chickpeas aren’t your thing, you could replace them with cannellini beans or grilled tofu.
The dressing is stolen straight from my Roasted Asparagus with Dijon Vinaigrette recipe. Hey, if it ain’t broke, don’t fix it. I was looking for an extra layer of saltiness and flavor, and thought about sprinkling in some feta cheese. However, since I had just devoured a plateful of cheese and crackers for a snack, I thought it best to veer away from the cheese (that’s a hard one for me!) Instead, I added some briny capers, which satisfied the need for additional salt.
Other healthy grilled vegetable recipes:
Cookin’ Canuck’s Grilled Zucchini & Eggplant Parmesan
Cookin’ Canuck’s Grilled Vegetable Enchiladas {Gluten-Free}
Floating Kitchen’s Romaine Salad with Corn & Avocado
Seasons & Suppers’ Grilled Vegetable & Goat Cheese Pizza
Kelly’s Ambitious Kitchen’s Grilled Balsamic Veggie Stack
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
Grilled Vegetable, Chickpea & Caper Salad {Vegan} Author: Dara Michalski | Cookin' Canuck
1 red bell pepper, quartered 2 medium zucchini, cut into ½-inch thick strips 1 medium summer squash, cut into ½-inch thick strips 1 tbsp olive oil ¼ tsp salt ¼ tsp ground pepper 1 cup low-sodium chickpeas, drained 1 tbsp drained capers 6 basil leaves, thinly sliced 2 ½ tsp white wine vinegar 1 /2 tsp minced shallots 1 tsp Dijon mustard ⅛ tsp salt ⅛ tsp ground pepper 2 ½ tsp extra-virgin olive oil
Preheat the grill to medium heat. Lightly coat the grill with cooking spray or oil. Place the red bell pepper, zucchini and summer squash in a large bowl and toss with the olive oil, salt and pepper. Grill the vegetable until just tender when pierced with a fork, about 2 minutes per side. Take care not to overcook the vegetables. Cut the vegetables into chunks and transfer to a serving bowl. Add the chickpeas, capers and basil, and toss with the vinaigrette. Serve. In a small bowl, whisk together the white wine vinegar, shallots, Dijon mustard, salt and pepper until smooth. While whisking slowly pour in the olive oil until the dressing is combined. Weight Watchers Points: 4 (Points+), 3 (Old Points) Serving size: 1 cup | Calories: 137.6 cal | Fat: 7.4g | Saturated fat: 0.9g | Carbohydrates: 16.9g | Sugar: 3.8g | Sodium: 225.0mg | Fiber: 5.2g | Protein: 5.1g | Cholesterol: 0mg 3.3.3070
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