For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- Drain and rinse chickpeas. Pat dry with a clean kitchen towel or paper towel. Place on pan; toss with 1⁄2 tbsp oil; season with salt and pepper. Roast 15 min.
- Meanwhile, prepare dressing. Using the Funnel, add remaining oil, Red Pepper Jelly, and vinegar into a Cruet. Screw on lid; shake vigorously to mix.
- Dice peppers. Slice celery. Thinly slice onion. Separate lettuce leaves.
- In a large bowl, combine peppers, celery, onion, edamame, and corn. Add dressing, to taste, and toss to combine. Just before serving, top with chickpeas. Serve over lettuce leaves.
Beat the heat and give your oven a day off. Skip roasting chickpeas – drain, rinse, and add to salad before tossing with the dressing.
If using frozen corn niblets, place in Multipurpose or Round Steamer and cover. Microwave on high 3–4 min until defrosted.
This is a perfectly balanced plate.
Per serving: Calories 480, Fat 19 g (Saturated 3 g, Trans 0 g), Cholesterol 0 mg, Sodium 490 mg, Carbohydrate 63 g (Fibre 13 g, Sugars 13 g), Protein 18 g.
20 min
4 servings
$3.54/serving
20 min4 servings$3.54/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- Drain and rinse chickpeas. Pat dry with a clean kitchen towel or paper towel. Place on pan; toss with 1⁄2 tbsp oil; season with salt and pepper. Roast 15 min.
- Meanwhile, prepare dressing. Using the Funnel, add remaining oil, Red Pepper Jelly, and vinegar into a Cruet. Screw on lid; shake vigorously to mix.
- Dice peppers. Slice celery. Thinly slice onion. Separate lettuce leaves.
- In a large bowl, combine peppers, celery, onion, edamame, and corn. Add dressing, to taste, and toss to combine. Just before serving, top with chickpeas. Serve over lettuce leaves.
Beat the heat and give your oven a day off. Skip roasting chickpeas – drain, rinse, and add to salad before tossing with the dressing.
If using frozen corn niblets, place in Multipurpose or Round Steamer and cover. Microwave on high 3–4 min until defrosted.
This is a perfectly balanced plate.
Per serving: Calories 480, Fat 19 g (Saturated 3 g, Trans 0 g), Cholesterol 0 mg, Sodium 490 mg, Carbohydrate 63 g (Fibre 13 g, Sugars 13 g), Protein 18 g.
