Instructions

You’ll need:

2 cups of Chef Hak’s Mediterranean Veggies

1 can of chickpeas, drained + rinsed

1 cup of cherry tomatoes, quartered

1/2 cup of Kalamata olives, halved

2 persian cucumbers, thinly sliced and halved

For the dressing: 

2 Tbsp red wine vinegar 

2 Tbsp olive oil

4 garlic cloves, minced

1 tsp dried oregano

1/2 tsp salt, more to taste 

Preheat your oven to 375. Transfer the Chef Hak’s Mediterranean Veggies to a sheet pan and roast for 15-20 minutes. Chop your cucumbers, tomatoes, and kalamata olives while the veggies are roasting. 

In a large bowl combine the chickpeas, cucumbers, olives, and tomatoes. Add in the roasted veggies. In a small bowl combine the oil, vinegar, garlic, and spices. Whisk the ingredients for the dressing together, then pour over the salad mixture. Mix well and store in the fridge to enjoy! This dish is best when served chilled.