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Roasted Tomato Chickpea Salad
By (Published: )
Prep Time Cooking Time Servings
4 people
  • 3 medium tomatoes, cored
  • 1 can chickpeas, drained
  • 2 cloves of garlic, flattened and chopped
  • 1 cup firm greens, such as chard or kale, chopped
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 1/4 cup cilantro, chopped
  • 1/2 lime juiced
  • coconut oil
  • 1 tbsp honey
  • pepper to taste
  • paprika

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1)Heat your BBQ to high. Cut the tomatoes in half and roast for 3-4 minutes on each side. Remove from heat and quarter each half. Place in a bowl.
2)Sauté chickpeas and garlic in oil over med-high heat for 5 minutes.
3)Sprinkle paprika over and reduce heat to medium. Add the chard and sauté until softened but still bright green. Remove from heat, add honey and stir to distribute evenly, then place in bowl.
4)Mix all ingredients except avocados in bowl. Let sit until cooled to room temperature and add avocado just before serving.

Suitable for these diets:

Vegetarian Gluten Free

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