Weekly Lunch: Chickpea Salad #2 (with Quinoa)

This salad is all about late-summer abundance. Roasted cherry tomatoes, purple (!) bell peppers, cucumber, and parsley join up with some feta cheese, chickpeas and quinoa, dressed simply with a drizzle of walnut oil and lemon juice.

For the roasted tomatoes, I took a pint of yellow and orange grape tomatoes, cut them in half, tossed with some olive oil, salt and pepper, and placed them in a baking dish with the cut sides facing up. Into a 375F oven for 30-40 minutes until the tomato skins look partially caramelized. This is a matter of preference. Sometimes I prefer to use a lower heat for a longer period of time to allow the tomatoes to dry out more and become almost chewy.