Individual Chickpea & Oat Salads

Clock Icon 30 minutes |
Servings: 4 individual salads |
Prep: 10 minutes |
Cook: 20 minutes

Colourful roasted vegetables, chickpeas and steel cut oats are layered in glass jars for a beautiful presentation and easy, packable lunch.

Ingredients

Oats:

  • 1 cup steel cut oats (500 mL)
  • 1 cup water, boiling (500 mL)
  • 1/4 tsp salt (1 mL)

Dressing:

  • 1/4 cup lemon juice fresh (60 mL)
  • 1/4 cup extra-virgin olive oil (60 mL)
  • 1 clove garlic minced
  • 1 tsp cumin (5 mL)
  • 1 tsp honey (5 mL)
  • 1/2 tsp salt (2.5 mL)
  • black pepper freshly ground
  • 1/2 cup dill fresh, finely chopped (125 mL)

Salad:

  • 1 Tbsp canola oil or olive oil (15 mL)
  • 1 red onion small, sliced thickly
  • 1 red bell pepper, quartered
  • 2 zucchini small, sliced lengthwise
  • 19 oz canned chickpeas, drained and rinsed (540 mL)
  • 1/2 cup feta cheese, crumbled (125 mL)

Method

Oats:

  1. In a large skillet over medium high heat, toast oats for 5 minutes, shaking and stirring constantly.
  2. Transfer to a bowl, pour over boiling water and 1/2 tsp salt. Cover and let stand for 15-20 minutes, or until oats have absorbed all of the water. Fluff with fork.

Dressing:

  1. In a small bowl, whisk together dressing ingredients.

Salads:

  1. Brush onion, red pepper and zucchini with olive oil and grill over medium high heat until tender and slightly charred.
  2. Remove from grill pan, roughly chop and set aside.
  3. To assemble individual salads, divide dressing between 6-8 small mason jars. To each jar, add a layer of chickpeas, a layer of oats, a layer of chopped grilled vegetables and a spoonful of crumbled feta. Seal tightly and refrigerate.
  4. Before eating, give jar a good shake to distribute dressing. Serve at room temperature or cold.

Tips

To assemble one big salad, combine all ingredients in a large serving bowl. Serve at room temperature or cold. Salad can be made the day before.

Recipe provided by the Manitoba Oat Growers and available at oatseveryday.com.

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