Dilled Green Bean, Tomato & Chickpea Salad

Preheat your oven to 400 degrees Fahrenheit. Toss the grape tomatoes in a tablespoon of olive oil, spread on a baking sheet in a single layer and roast them for 15-20 minutes until they're slightly blistered.

While the tomatoes are in the oven, heat a tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced red onions to the skillet and cook until they're tender and slightly caramelized, approximately 10-12 minutes. Remove from heat and set aside.

In a large mixing bowl, combine the drained dilled green beans, caramelized onions, roasted tomatoes, and rinsed chickpeas.

To prepare the vinaigrette, in a jar with lid on hand, combine the extra virgin olive oil, white vinegar, minced garlic, finely chopped fresh dill, sea salt, and freshly ground black pepper. Secure the lid on the jar and shake until the ingredients are well integrated.

Pour the dressing over the salad and gently toss until everything is evenly coated. Serve immediately or refrigerate for an hour for a chilled version.