Chickpea Salad with Roasted Peppers & Zucchini
Keeping it healthy with this great side dish for your next barbecue!
Servings: 4 servings
Calories: 279kcal
Ingredients
- 2 cups chickpeas cooked
- 1 red pepper sliced length ways
- 1 zucchini halved length ways and then cut cross ways into thin slices
- Juice and zest of one lemon
- 4 tablespoon olive oil
- 4 tablespoons white wine vinegar
- Small bunch of fresh mint roughly torn into small pieces
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- On a baking tray arrange the red pepper and zucchini and drizzle over 1 tablespoon of olive oil. Roast in oven for around 30 minutes.
- In a large mixing bowl, add the chickpeas with remaining olive oil, vinegar, lemon juice & zest, salt & pepper and mint. Stir to coat completely.
- Remove vegetables from oven and let cool. Once they are cool, add them to the chickpea mixture. Stir until everything is completely coated. Cover and refrigerate for at least an hour before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Chickpea Salad with Roasted Peppers & Zucchini
Amount Per Serving (1 serving)
Calories 279
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 12mg1%
Potassium 429mg12%
Carbohydrates 26g9%
Fiber 7g29%
Sugar 6g7%
Protein 8g16%
Vitamin A 1052IU21%
Vitamin C 48mg58%
Calcium 48mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.