Roasted tomato cucumber salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pint cherry or grape tomatoes1 small shallot, diced2 tablespoon diced fresh basil1 teaspoon olive oil1 teaspoon balsamic vinegarsalt & pepper to taste3 medium cucumbers, peeled and chopped 1 can chickpeas, drained and rinsed
Heat over to 250 degrees
In a small bowl, combine the tomatoes, shallot, basil, salt and pepper. Toss with olive oil and balsamic vinegar until well coated.
Put on to cookie sheet and roast for 1 hour. Cool well.
Once cool, add chopped cucumber and chickpeas, toss to mix and serve. Let chill at least one hour to let flavors mingle. Add additional salt, pepper and red pepper as needed
Serving Size: makes 4 servings
In a small bowl, combine the tomatoes, shallot, basil, salt and pepper. Toss with olive oil and balsamic vinegar until well coated.
Put on to cookie sheet and roast for 1 hour. Cool well.
Once cool, add chopped cucumber and chickpeas, toss to mix and serve. Let chill at least one hour to let flavors mingle. Add additional salt, pepper and red pepper as needed
Serving Size: makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 133.9
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 6.7 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 4.7 g
- Protein: 5.4 g
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