Ingredients
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1 can (15 oz) chickpeas, drained and rinsed chickpeas1 can (15 oz) chickpeas, drained and rinsed
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8-10 baby potatoes, halved baby potatoes8-10 baby potatoes, halved
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1 cup cherry tomatoes cherry tomatoes1 cup cherry tomatoes
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1 cup green beans, trimmed green beans1 cup green beans, trimmed
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1/2 cup pitted kalamata olives kalamata olives1/2 cup pitted kalamata olives
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1 small red onion, cut into chunks red onion1 small red onion, cut into chunks
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2 tbsp extra virgin olive oil extra-virgin olive oil2 tbsp extra virgin olive oil
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1 tbsp lemon juice lemon juice1 tbsp lemon juice
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1 tbsp Dijon mustard dijon mustard1 tbsp Dijon mustard
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1 tsp capers, drained capers1 tsp capers, drained
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 tsp herbes de Provence herbes de provence1 tsp herbes de Provence
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1 tbsp fresh parsley, chopped fresh parsley1 tbsp fresh parsley, chopped
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Salt and black pepper, to taste black pepperSalt and black pepper, to taste
Directions
Thread the marinated veggies and chickpeas onto skewers, grill until charred, drizzle with vinaigrette, and serve. For extra flavor, marinate the veggies and chickpeas for up to 1 hour. To make oil-free, substitute extra virgin olive oil with aquafaba (chickpea liquid).
Steps
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1
Done
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Bring a pot of salted water to boil. Add baby potatoes and cook for 8 minutes, then add green beans and cook for 2 more minutes. Drain and rinse under cold water. Set aside. |
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2
Done
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In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, capers, garlic, herbes de Provence, salt, and black pepper to make the vinaigrette. |
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3
Done
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Add chickpeas, potatoes, cherry tomatoes, green beans, red onion, and olives to the bowl. Toss gently to coat everything in the vinaigrette. Let marinate for 15 minutes. |
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4
Done
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Thread marinated vegetables and chickpeas onto skewers, alternating ingredients for color and flavor. |
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5
Done
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Preheat grill or grill pan to medium-high heat. |
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6
Done
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Grill skewers for 8-10 minutes, turning occasionally, until vegetables are tender and lightly charred. |
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7
Done
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Transfer to a serving platter. Drizzle with any remaining vinaigrette and sprinkle with chopped parsley. |
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8
Done
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Serve warm or at room temperature. |
