You start with a ton of veggies for roasting purposes. I used one each of the following veggies: sweet potato, zucchini, summer squash, red pepper, yellow pepper, and a red onion, cut into chunks. If you had a portabello mushroom, this would be the place to use it!
Throw them in a bowl with a couple tablespoons each balsamic vinegar and olive oil, and a healthy teaspoon of rosemary. Add it one drained, rinsed can of chickpeas. Toss it all about and throw it on a roasting pan. Roast it for 20 or so minutes at 425º. It should come out looking like this:
|Mmm. Roasted Chickpeas.|
Toss the whole thing together in a bowl with a generous handful of fresh basil leaves and a crumbled hunk of feta.
|Those black chunks are purple basil!|
|Look at you, with your virtuous meal.|