Roasted Vegetable Chickpea Salad
Why not give this Roasted Vegetable Chickpea Salad a try now that the weather is warming up. A warm salad made with chickpeas and roasted vegetables all wrapped up with a minted lemon vinaigrette.
Servings: 6 servings
Calories: 211kcal
Ingredients
For the dressing
- 4 tablespoon olive oil
- 3 tablespoons white wine vinegar
- Juice and zest of one lemon
- Small bunch of fresh mint roughly torn into small pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the salad
- 2 cups chickpeas cooked
- 1 large red pepper sliced length ways
- 1 large zucchini halved length ways and then cut cross ways into thin slices
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees F/190 degrees C.
- Make the vinaigrette in a small bowl by combining the olive oil, vinegar, lemon juice, lemon zest, salt, black pepper and fresh mint. Stir to combine and set aside.
- Place the chopped zucchini and red peppers on a large baking tray. Evenly spread out and drizzle over olive oil. Season with salt and pepper. Roast for about 30 minutes or until soft and cooked. Remove from the oven.
- In a large salad bowl, combine the chickpeas with the roasted vegetables and stir to combine. Pour over the vinaigrette and stir well to combine.
- Serve this salad warm with grilled seafood or chicken.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Roasted Vegetable Chickpea Salad
Amount Per Serving (1 serving)
Calories 211
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Sodium 398mg17%
Potassium 365mg10%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 5g6%
Protein 6g12%
Vitamin A 980IU20%
Vitamin C 45mg55%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.