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Warm mediterranean salad in a wooden bowl.
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Warm Mediterranean Salad

This Warm Mediterranean Salad is a warm mix of roasted vegetables tossed with chickpeas, arugula and a Lemon Vinaigrette.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Salad
Cuisine: Mediterranean
Keyword: arugula, healthy salads, red peppers
Servings: 4 servings
Calories: 210kcal
Author: Julia Pinney

Ingredients

  • 3 bell peppers roughly cut into 1 inch pieces
  • 2 cups cherry tomatoes
  • 1 zucchini halved length ways and then cut into slices
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1/2 salt
  • 1 1/2 cups chickpeas cooked
  • 3 tablespoons lemon vinaigrette * see recipe notes
  • A few large handfuls of fresh arugula
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F. Arrange the vegetables on a large baking tray, drizzle over the olive oil, salt and garlic. Toss well to combine and place in the oven. Roast for 25 minutes and stir the vegetables. Place back in the oven for about 20 more minutes.
  • Remove the vegetables from the oven and transfer to a large salad bowl. Add the chickpeas and the lemon vinaigrette. Stir well to combine.
  • Just before serving, add the arugula and give a good toss. Serve warm.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

I made my own homemade Lemon Vinaigrette.  You can easily dress this salad with Italian dressing.
Nutrition Facts
Warm Mediterranean Salad
Amount Per Serving (1 serving)
Calories 210 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 20mg1%
Potassium 664mg19%
Carbohydrates 27g9%
Fiber 8g33%
Sugar 10g11%
Protein 8g16%
Vitamin A 3273IU65%
Vitamin C 141mg171%
Calcium 55mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.