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–+ servings

Roasted Vegetable and Chickpea Salad

A healthy and delicious roasted vegetable and chickpea salad, perfect for a quick lunch or light dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 cups chickpeas
  • 2 cups zucchini
  • 1 cup bell peppers
  • 0.5 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Method
 

Preparation Steps
  1. Preheat the oven to 400°F.
  2. Chop zucchini and bell peppers into bite-sized pieces. Spread chickpeas, vegetables on a baking sheet.
  3. Drizzle with olive oil, sprinkle garlic powder, salt, and black pepper. Toss to coat evenly.
  4. Roast in the oven for 25-30 minutes until vegetables are tender and slightly caramelized.
  5. Remove from oven and let cool slightly. Mix with cherry tomatoes and garnish as desired.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

Notes

This salad is best served warm or at room temperature. Add feta cheese or a squeeze of lemon for extra flavor.
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