Chickpea and Roasted Vegetable Salad

40 min 4 servings 1 cup (240g)
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Description

A hearty and satisfying salad featuring protein-rich chickpeas and caramelized roasted vegetables, dressed with a simple lemon vinaigrette.

Nutrition Information

Nutritional values per serving: 1 cup (240g)

290 Calories
10.0g Protein
30.0g Carbs
15.0g Fat

Ingredients

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Toss zucchini, bell peppers, and red onion with 2 tbsp olive oil, salt, and pepper on a baking sheet.
  3. Roast vegetables for 20-25 minutes, until tender and slightly charred. Let cool slightly.
  4. In a large bowl, combine roasted vegetables, chickpeas, fresh parsley, and any additional mix-ins.
  5. In a small bowl, whisk together 2 tbsp olive oil, lemon juice, garlic, cumin, salt, and pepper.
  6. Pour dressing over the salad and toss gently to combine.
  7. Serve at room temperature or chilled.

Tags

lunch dinner vegetarian vegan gluten-free high-fiber meal-prep
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