Looking for a vibrant and nutritious dish that can brighten up any meal? This Roasted Vegetable and Chickpea Salad is the answer. Packed with seasonal veggies and protein-rich chickpeas, it’s gluten free and perfect for a light lunch or dinner. Plus, the roasting brings out a depth of flavor that will leave you craving more.
Imagine succulent roasted bell peppers, tender zucchini, and earthy chickpeas, all tossed together in a zesty dressing. This salad isn’t just a side; it’s a colorful centerpiece that will make your table pop. Whether you’re meal prepping for the week or hosting a gathering, this recipe is versatile and satisfying.
Not only is this dish delicious, it’s also incredibly easy to prepare. With minimal cooking techniques and simple ingredients, you’ll find yourself whipping it up again and again.
A Healthy Roasted Vegetable and Chickpea Salad
This Roasted Vegetable and Chickpea Salad combines a variety of oven-roasted vegetables and chickpeas, tossed in a light dressing that enhances their natural flavors. The result is a hearty, gluten-free meal that is both satisfying and refreshing, with a wonderful balance of textures.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups fresh spinach or mixed greens
- Juice of 1 lemon
- 1 tablespoon balsamic vinegar
- Optional: Feta cheese for topping
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Vegetables: In a large bowl, combine the chopped zucchini, bell peppers, red onion, and chickpeas. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
- Roast the Vegetables: Spread the mixture on a baking sheet in a single layer. Roast for 20-25 minutes, or until the vegetables are tender and slightly charred, stirring halfway through.
- Mix the Salad: In a large serving bowl, add the roasted vegetables and chickpeas. Toss with fresh spinach or mixed greens.
- Add Dressing: In a small bowl, whisk together the lemon juice and balsamic vinegar. Drizzle over the salad and toss gently to combine.
- Serve: Enjoy the salad warm or at room temperature, topped with crumbled feta cheese if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4
- Calories: 250kcal
- Fat: 10g
- Protein: 9g
- Carbohydrates: 30g
