Roasted Zucchini Chickpea Salad
This Roasted Zucchini Chickpea Salad is a hearty and nutritious dish that combines the earthy flavors of roasted zucchini with protein-packed chickpeas. It's perfect as a light main course or a side dish and offers a delightful mix of textures and tastes.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 oven
Ingredients
- 2 medium zucchini About 400 grams.
- 1 can chickpeas 15 oz or about 400 grams, rinsed and drained.
- 1 small red bell pepper Chopped.
- 1 small red onion Diced.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- 1 cup cherry tomatoes Halved.
- ½ cup feta cheese Crumble, optional.
- 2 tablespoons fresh parsley Chopped for garnish.
- 1 lemon Juice of.
Instructions
- Preheat your oven to 425°F (220°C).
- Cut the zucchini into half-moons about ½ inch thick. Place the zucchini, chickpeas, red bell pepper, and onion in a mixing bowl.
- Drizzle the olive oil over the vegetables and chickpeas. Sprinkle the garlic powder, smoked paprika, salt, and pepper, and toss everything together until evenly coated.
- Spread the mixture in a single layer on a baking sheet.
- Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through cooking for even roasting.
- Once roasted, remove from the oven and let it cool for a few minutes.
- In a large bowl, combine the roasted mixture with cherry tomatoes, feta cheese (if using), and lemon juice. Toss gently to mix.
- Garnish with fresh parsley before serving.
Notes
Feel free to customize this salad by adding other vegetables or your favorite herbs.
You can serve this salad warm or cold based on your preference.
This dish is excellent for meal prepping, as it stores well in the fridge for up to three days.