Daily Inspiration S
Recipe from Food Network Magazine.
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- portobello mushroom caps
- 1 small
- red onion, halved and sliced
- campari or other small vine-ripened tomatoes, quartered
- 3 1/2 Tbsp
- extra virgin olive oil
- 2 tsp
- chopped fresh rosemary
- kosher salt and freshly ground black pepper
- 1 can(s)
- 15-oz. can chickpeas, rinsed and drained
- 2 Tbsp
- balsamic vinegar
- pieces lavash or other flatbread
- 4 slice
- reduced-fat muenster cheese, (about 2 oz) torn
- 2 Tbsp
- grated parmesan cheese
- 5 oz
- baby arugula (about 8 cups)
1Preheat the oven to 425 degrees. Toss the mushrooms, onion, half of the tomatoes, 1 tbsp. olive oil, the rosemary, 1/2 tsp. salt and a few grinds of black pepper on a rimmed baking sheet. Roast until the vegetables are tender, about 15 minutes. Slice the mushrooms.
2Meanwhile, combine half of the chickpeas in a medium bowl with 1 tbsp. each olive oil and balsamic vinegar and smash with a fork. Season with salt and pepper. Spread on lavash and top with muenster and parmesan.
3Drain any liquid from the vegetables; arrange lengthwise down the center of the lavash. Top each with 1 cup arugula, then roll up, starting with a long side. Arrange on a baking sheet ; bake until toasted and the cheese melts, about 5 minutes.
4Whisk the remaining 1 1/2 tbsp. olive oil and 1 tbsp. balsamic vinegar in a large bowl. Add the remaining tomatoes, chickpeas and arugula; season with salt and pepper and toss. Slice the wraps into quarters. Serve with the salad.