Grilled Vegetable & Naan Salad

  • Prep Time 10 min
  • Total Time 25 min
  • Serves: 4

Ingredients

  • ⅓ cup olive oil 75 mL
  • 3 tbsp red wine vinegar 45 mL
  • 2 tbsp minced red onion 30 mL
  • 2 tbsp finely chopped fresh parsley 30 mL
  • 1 tbsp finely chopped fresh chives 15 mL
  • ½ tsp salt 2 mL
  • 2 zucchini, cut lengthwise into ½-in. (1-cm) thick slices
  • 1 lb 1 bunch asparagus, trimmed 500 g
  • 2 Sensations by Compliments Roasted Garlic Naan Bread ½ pkg
  • 1 can chickpeas, drained and rinsed 540 mL

Directions

  • Step 1

    In large bowl, make dressing by whisking together oil, vinegar, onion, parsley, chives and salt. Measure 2 tbsp (30 mL) of dressing into another bowl; add zucchini and asparagus and toss to coat.

  • Step 2

    Place vegetables on grill preheated to medium-high. Cook 5 min., turning occasionally, until tender-crisp and lightly charred. Grill naan bread 2 to 3 min. per side or until toasted and marked. Remove veggies and bread from grill and cut into bite-size pieces.

  • Step 3

    Add veggies, naan and chickpeas into first bowl (containing remaining dressing). Toss to coat. Serve warm or at room temperature.

Tip

Substitute chickpeas with drained and rinsed canned white beans or lentils.

Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 460
  • Fat 23 g
  • Saturated Fat 3.5 g
  • Carbs 52 g
  • Sugar 7 g
  • Protein 15 g
  • Cholesterol 5 mg
  • Fibre 9 g
  • Sodium 780 mg