Serves 8
Ingredients:
For vinaigrette:
1/4 cup oil
1/2 lemon, juiced (about 1
tablespoon of lemon juice)
1/2 teaspoon salt
1 teaspoon dried parsley
For pork and chickpeas:
1 (4-pound) pork loin roast
1 tablespoon mustard
6 cloves garlic, chopped
1 tablespoon each dried thyme and dried rosemary (or 2
tablespoons Italian seasoning)
1/2 teaspoon salt
1 teaspoon pepper
2 (15-ounce) cans chickpeas, rinsed and drained, or 3 cups
cooked chickpeas
3/4 cup low-sodium chicken broth or water
Directions:
For vinaigrette:
- In a small bowl, using a fork, mix oil, lemon juice, salt and parsley. Once mixed, set aside.
For pork and chickpeas:
- Preheat oven to 350°F. Line a rimmed baking sheet with aluminum foil. Brush roast with mustard until coated.
- In a small bowl, mix garlic, thyme, rosemary, salt and pepper. Rub herb mixture evenly over roast.
- Place roast on the baking sheet. Cook pork roast until light golden-brown, or until meat thermometer reads 145°F, about 1 hour-1 hour 15 minutes. Remove from oven and allow to rest for 20 minutes before slicing.
- While the pork is cooking, in a pot over medium heat, add chickpeas and broth. Bring to a simmer (bubble) and cook for about 5 minutes. Using a fork or potato masher, mash chickpeas until smooth.
- Serve sliced pork with mashed chickpeas and top with vinaigrette.
