Description
Chickpea & Roasted Vegetable Salad is a vibrant and nutritious dish that’s easy to prepare and perfect for any gathering. Bursting with flavor, it’s sure to delight everyone.
Ingredients
Scale
- Key Ingredients:
- 1 can (15 oz) canned chickpeas, rinsed and drained
- 2 bell peppers (red, yellow, or green), chopped
- 1 medium zucchini, chopped
- 1 small red onion, chopped
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Instructions:
- 1. Preheat Your Oven: Preheat your oven to 425°F (220°C).
- 2. Prepare Your Veggies: Chop the bell peppers, zucchini, and red onion into bite-sized pieces. In a large bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.
- 3. Roast Until Golden: Spread the seasoned vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes until tender and golden brown, tossing halfway through.
- 4. Combine Ingredients: In another bowl, mix the drained chickpeas with the roasted vegetables once they’ve cooled slightly. Add freshly squeezed lemon juice for added flavor.
- 5. Toss It All Together: Gently toss everything together until well combined. Taste and adjust seasoning if necessary.
- 6. Serve It Up: Transfer the salad to a serving platter or individual bowls. Drizzle with additional olive oil or lemon juice if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg