Layered Chickpea Salad with Roasted Vegetables
A vibrant, nutritious dish combining roasted vegetables and chickpeas, perfect for any occasion.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients Group Label
- 1 can (15 oz) Chickpeas, rinsed and drained Main protein source, rich in fiber.
- 1 Red Bell Pepper, diced Adds sweetness and vibrant color.
- 1 Yellow Bell Pepper, diced Adds sweetness and vibrant color.
- 1 medium Zucchini, diced Adds moisture and nutrients.
- 1 small Red Onion, thinly sliced Adds depth and sweetness when roasted.
- 3 tablespoons Extra Virgin Olive Oil Essential for roasting vegetables.
- 2 cloves Garlic, minced Enhances flavor of the salad.
- Salt, to taste Enhances natural sweetness.
- Pepper, to taste Adds a subtle kick.
- ¼ cup Fresh Parsley, chopped Adds freshness and color.
- 1 Lemon, juiced Brightens flavors and adds zest.
Instructions
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- In a mixing bowl, combine diced bell peppers, zucchini, and sliced red onion.
- Add minced garlic to the vegetable mix.
- Drizzle olive oil over the vegetable mixture, then season with salt and pepper. Toss to coat.
- Spread the seasoned vegetables evenly on the prepared baking sheet.
- Roast the vegetables for about 20-25 minutes, stirring halfway through.
- Rinse and drain the canned chickpeas, patting them dry.
- Once the vegetables are done, allow them to cool slightly.
- In a large serving bowl, layer the salad starting with chickpeas.
- Add a layer of roasted vegetables over the chickpeas.
- Sprinkle chopped parsley over the vegetables.
- Drizzle lemon juice over the top.
- Repeat layering until all ingredients are used, finishing with roasted vegetables.
- Allow the salad to rest for a few minutes before serving.
- Serve at room temperature or chilled.
Notes
This salad can be made ahead of time and is perfect for meal prep.