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Prep Time
10 mins
Total Time
25 mins
Serves
4

Ingredients

â…“ cup
olive oil
75 mL
3 tbsp
red wine vinegar
45 mL
2 tbsp
minced red onion
30 mL
2 tbsp
finely chopped fresh parsley
30 mL
1 tbsp
finely chopped fresh chives
15 mL
½ tsp
salt
2 mL
2
zucchini, cut lengthwise into ½-in. (1-cm) thick slices
1 lb
1 bunch asparagus, trimmed
500 g
2
Sensations by Compliments Roasted Garlic Naan Bread
½ pkg
1 can
chickpeas, drained and rinsed
540 mL

Method

Step 1

In large bowl, make dressing by whisking together oil, vinegar, onion, parsley, chives and salt. Measure 2 tbsp (30 mL) of dressing into another bowl; add zucchini and asparagus and toss to coat.

Step 2

Place vegetables on grill preheated to medium-high. Cook 5 min., turning occasionally, until tender-crisp and lightly charred. Grill naan bread 2 to 3 min. per side or until toasted and marked. Remove veggies and bread from grill and cut into bite-size pieces.

Step 3

Add veggies, naan and chickpeas into first bowl (containing remaining dressing). Toss to coat. Serve warm or at room temperature.

Tips

Substitute chickpeas with drained and rinsed canned white beans or lentils.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
460
Fat:
23 g
Saturated Fat:
3 g
Carbs:
52 g
Fibre:
9 g
Sugar:
7 g
Cholesterol:
5 mg
Protein:
15 g
Sodium:
780 mg
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