This salad takes the best tastes of summer and turns it into a colorful salad. The chickpeas are roasted with cumin to give them flavor and dry them out a little, turning them into a delicious salad topper.

Roasted Chickpea & Chopped Salad

Serves 4

For the chickpeas:

1 can chickpeas, rinsed and drained

1 tablespoon olive oil

1 teaspoon cumin powder

1/4 teaspoon salt

1/8 teaspoon pepper

For the dressing:

3 tablespoons olive oil

1 tablespoon red wine vinegar

1/4 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon pepper

For the salad:

1 cucumber, seeded and diced

1 large tomato, diced

1 red bell pepper, seeded and diced

2 radishes, quartered and sliced

2 green onions

1 tablespoon minced parsley

1 tablespoon minced cilantro

1. Preheat oven to 500 F

2. Toss chickpeas, 1 tablespoon olive oil, the cumin powder, salt and pepper on a baking sheet and spread into a single layer. Roast for 10 to 15 minutes, until lightly browned. Remove from the oven and allow it to cool.

3. In a large bowl, whisk together 3 tablespoons olive oil, the red wine vinegar, sugar, salt and pepper.

4. Add in the cucumber, tomato, red pepper, radishes, green onion, parsley and cilantro. Gently toss. Top with roasted chickpeas. Season to taste with salt and pepper.

Tasty tips

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)

©2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.