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Roasted Chickpea and Hearts of Palm Salad

Mar 16, 2015

Chickpea_Hearts of Palm_Salad_Jamieson Van LoanThis is a healthy salad that I love and has found its way onto my tapas menu for tonight. I hope you enjoy it as much as I do! It’s simple and lasts for a while in the fridge- great dish to have lying around for a healthy but hearty lunch.

Fridge:
1 red pepper, minced (1 cup or so)
2 scallions minced (¼ cup or so)
4 tablespoons Italian parsley, minced (can substitute 2 tablespoons for minced dill)
Lettuce/greens of your choice (optional)

Counter:
¼ red onion minced (approx ¹⁄₈ of cup)

Pantry:
1 (14 oz) can hearts of palm, drained and sliced thin
2 (16 oz) can chickpeas, drained
2 tablespoons sherry vinegar (white vinegar or lemon juice is ok also)
5 tablespoons olive oil
½ teaspoon salt
¼ teaspoon fresh black pepper

Tools:
Large bowl
Small bowl
Measuring cups/spoons
Chopping knife
Cutting board
Whisk
Aluminum foil lined baking tray

Directions:
Preheat oven to 375º F.

Pour the rinsed and drained chickpeas on the aluminum foil-lined tray and sprinkle with 2 tablespoons of olive oil and ¼ teaspoon of salt and ¹⁄₈ teaspoon of pepper. Mix well and place tray in oven. Bake for 20 to 25 minutes or until the chickpeas get a crispy texture and slightly browned on the bottom. Remove from oven and allow to cool.

Add the red peppers, scallions, red onions, Italian parsley, hearts of palm, and cooked chicken peas to the large bowl. Mix well.

In the small bowl combine the remaining 3 tablespoons of olive oil, 2 tablespoons of sherry vinegar, 1/4 teaspoon of salt and ¹⁄₈ teaspoon of black pepper. Whisk well.

Pour dressing on top of salad. Serve on top of chopped lettuce or eat plain. It tastes even better once the flavors have had time to marinate, so its’ best if made the day before.

Enjoy! Xo

 

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Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and now owns a seasonal restaurant, Mamasa, in Costa Rica. While she is home in the US for the rest of the year she works as a personal chef and nanny, hence The Nanny Recipes. Jamieson is currently writing a cookbook that features her simple, easy and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website at TheNannyRecipes.blogspot.com.

Jamieson-Van-Loan_2014-300x300-175x175Try Jamie’s other recipes:
Poptails
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria




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