Photos by Emily Caruso
To many (for example, grandmas and non-vegetarian-friendly restaurants), “salad” simply means an unappetizing plate of of iceberg lettuce, red onion rings and carrots—and maybe a crouton or two if you’re lucky. And that’s just not right. After all, what incentive is there to eat more vegetables when they’re presented in sad-pile form?
Not that you need to get super fancy every time you make salad at home, but a little creativity and TLC can elevate a sad pile of whatever’s in the crisper drawer to a substantial side. This Italian salad is an extremely basic base of ingredients you probably already have in the fridge or pantry, just arranged in a way that’s fresh, flavorful and unexpected. There’s protein from the chickpeas, too, so you won’t be hungry again in 45 minutes. Simply add some soup—we went with Sun-Ripened Tomato & Basil Bisque, one of Campbell’s new organic soups—and you have yourself a pretty substantial, but easy to make, meal.
The Italian flavors in the salad pair perfectly with the basil in the soup, and the citrus-y brightness of the lemon-caper dressing really complements its creaminess. This would be great on an evening where you want a quick, lighter meal with lots of veggies but don’t want to spend all night in the kitchen. Simply heat the soup while you’re chopping veggies and making the dressing, and you’re good to go!
Not all soups are created equal! As you might guess from the name, Campbell’s Organic line of soups is made from certified organic produce (and no preservatives!), so it’s full of fresh flavors. And bonus: 4 of the varieties they offer are vegetarian! We love the Sun-Ripened Tomato & Basil Bisque with this Italian salad, but it’s also perfect with a classic grilled cheese. Other flavors include Garden Vegetable with Herbs, Lentil, and Creamy Butternut Squash. Hello lunch!
This content is sponsored by Campbell Soup Company.
For the Herb Roasted Chickpeas:
For the Lemon Caper Vinaigrette:
For the salad:
To make the chickpeas:
To make the vinaigrette:
To assemble the salad:
The key to perfectly roasted chickpeas is to make sure they're dry before tossing them in oil. Let them sit in a colander for a few minutes to drain off any excess water, then pat them dry with paper towels.
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