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Categories:
olive oil Dijon mustard olive oil ground cumin red wine vinegar garlic salt pepper red pepper Bread crusty Tri tomatoes red onion Chickpeas skinned salad greens salt pepper
Viewed: 32 - Published at: 5 years agoIngredients
- "Old Style" Dijon Mustard, Olive Oil, Ground Cumin, Red Wine Vinegar, Garlic, Salt, Pepper, Ground Hot Red Pepper Spice (optional)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Olive Oil
- 1 teaspoon Ground Cumin
- 1 teaspoon Red Wine Vinegar
- 1/2 teaspoon Garlic
- 2 pinches Salt
- 2 pinches Pepper
- 2 pinches Ground Hot Red Pepper Spice
- Boule of Bread, tri-colored carrots, cherry tomatoes, red onion, Chickpeas, Brie, Salad Greens, Salt, Pepper
- 1 Boule of Bread- Classic and Crusty in nature
- 10 pieces Tri-Colored Carrots (medium sized)
- 15 pieces Cherry Tomatoes
- 1/2 Medium Sized Red Onion
- 1 cup Chickpeas skinned
- 4 ounces Brie Cubed (mild-medium)
- Salad greens to users preference
- Salt to users preference
- Pepper to users preference
Method
- Combine all ingredients
- Whisk together until combined. Set Aside.
- Cut whole boule in half. Set one half aside to enjoy later.
- With the remaining half of bread cut it into medium cubes.
- Lay cubed pieces of bread on baking tray
- Turn oven to low broil and cook bread until toasted or slightly burned at edges per preference (Watch carefully!) (This step can also be done on the grill)
- Let bread cool once crisped.
- Clean carrots- cut tops and peel outside. (If using traditional grill skip the next step and cut carrots post grilling)
- Cut carrots into approximately 1" bites. (for any larger carrots cut 1" bite length-wise to make it easier to eat)
- Cut Cherry Tomatoes in half.
- Dice red onion.
- Prepare grill pan with oil. (Grill may also be used, but do not dice carrots prior to grilling and utilize grill basket for remaining items)
- Cook carrots and tomatoes on grill pan- agitate minimally and flip once grill marks appear and vegetables soften slightly.
- Cook onions on grill pan (or in grill basket)-agitate minimally flip once browning occurs.
- Combine carrots and onions in a bowl and set aside. Set tomatoes in another bowl.
- Panfry chickpeas with 3 TBSP hot vegetable oil for approximately 5 minutes or until browned. Drain and add to carrot and onion mixture.
- Once carrots, chickpeas and onions are complete mix with above dijon-cumin dressing. Then add tomatoes
- Salt and pepper to taste. (heavier on the salt to bring out the flavors!
- Add crisped bread cubes and gently combine (they will soak up the flavors!)
- Cut brie into small cubes and gently combine to mixture.
- Enjoy!
