Chickpea and Roasted Veggie Salad

Craving something fresh, delicious, and totally satisfying? Let’s whip up a Chickpea and Roasted Veggie Salad together! Packed with nutrients and bursting with flavor, this dish is your ticket to a healthy, scrumptious meal. Trust me, once you try this, you’ll want to make it again and again.

Ingredients for Chickpea and Roasted Veggie Salad

• Chickpeas: A standard 1 cup (240 ml), cooked or straight from a can
• Carrots: 2 medium ones, no big deal, just slice ’em up
• Broccoli: 1 cup (200 grams), florets only, please
• Red bell pepper: One, sliced thin
• Olive oil: 2 tablespoons (30 ml), the good stuff
• Salt and Pepper: A teaspoon (5 grams) of each should do it
• Garlic powder: ½ teaspoon (2.5 grams), for a kick
• Lemon juice: 1 tablespoon (15 ml), freshly squeezed
• Mixed greens: 2 cups (80 grams), as fresh as you can find
• Feta cheese (optional): ½ cup (50 grams), crumbled (trust me on this one)

Preparation and Cooking Time

• Getting ready: About 15 minutes
• Roasting and cooking: 20 minutes or so
• All in all: Roughly 35 minutes

Serves 2

Nutritional Facts Per Serving

• Calories: 370
• Protein: 14 grams
• Fat: 12 grams
• Carbs: 53 grams
• Fiber: 12 grams
• Sugars: 10 grams
• Sodium: 420 mg

Instructions

1. Start with the oven. 425°F (220°C) should do it. Get those carrots, broccoli, and red bell pepper ready on a baking sheet. Add some oil, salt, pepper, and garlic powder. Roast ’em good for 20 minutes, give or take.
2. Chickpeas next. Can or boiled, either way. Just rinse ’em if canned.
3. Whip up that dressing. Little bit of olive oil, lemon juice, salt, pepper – nothing too fancy.
4. Now, the Chickpea and Roasted Veggie Salad comes together. Big bowl, roasted veggies, chickpeas, greens, and dressing. You know what to do.
5. Feta? Yes, please! A sprinkle of crumbled feta, if you’re feeling it.
6. Time to dig in. Best enjoyed fresh, but , it’s still good after a couple of days in the fridge.

Tips

1. Veggies your way. Mix ’em up for this Chickpea and Roasted Veggie Salad. Your kitchen, your rules.
2. Watch the clock. Veggies can be tricky, so keep an eye on them.
3. Fresh is best. Especially for the lemon juice.

Suggestions on How to Serve and Eat

• Chill it if you like. The roasted veggies, that is.
• Add some crunch. Whole grain bread is perfect with this Chickpea and Roasted Veggie Salad.
• Lunch or dinner. It’s a main course, and it’s ready for you.

There you have it – Chickpea and Roasted Veggie Salad, made simple. Give it a go, and let your taste buds celebrate. If you need more tasty and nutritious recipes, AH7 is always here for you. Enjoy!

CHICKPEA AND ROASTED VEGGIE SALAD

Craving something fresh, delicious, and totally satisfying? Let’s whip up a Chickpea and Roasted Veggie Salad together! Packed with nutrients and bursting with flavor, this dish is your ticket to a healthy, scrumptious meal. Trust me, once you try this, you’ll want to make it again and again.

5 from 3 votes

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Course: Side Dish

Keyword: appetiser, chickpea, healthy snacks, recipe, roasted vegetables, salad

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

CHICKPEA AND ROASTED VEGGIE SALAD

Amount per Serving

Calories

370

% Daily Value*

Fat

 

12

g

18

%

Sodium

 

420

mg

18

%

Carbohydrates

 

53

g

18

%

Fiber

 

12

g

50

%

Sugar

 

10

g

11

%

Protein

 

14

g

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Chickpeas: A standard 1 cup 240 ml, cooked or straight from a can
• Carrots: 2 medium ones no big deal, just slice ’em up
• Broccoli: 1 cup 200 grams, florets only, please
• Red bell pepper: One sliced thin
• Olive oil: 2 tablespoons 30 ml, the good stuff
• Salt and Pepper: A teaspoon 5 grams of each should do it
• Garlic powder: ½ teaspoon 2.5 grams, for a kick
• Lemon juice: 1 tablespoon 15 ml, freshly squeezed
• Mixed greens: 2 cups 80 grams, as fresh as you can find
• Feta cheese optional: ½ cup (50 grams), crumbled (trust me on this one)

Instructions

• Start with the oven. 425°F (220°C) should do it. Get those carrots, broccoli, and red bell pepper ready on a baking sheet. Add some oil, salt, pepper, and garlic powder. Roast ’em good for 20 minutes, give or take.
• Chickpeas next. Can or boiled, either way. Just rinse ’em if canned.
• Whip up that dressing. Little bit of olive oil, lemon juice, salt, pepper – nothing too fancy.
• Now, the Chickpea and Roasted Veggie Salad comes together. Big bowl, roasted veggies, chickpeas, greens, and dressing. You know what to do.
• Feta? Yes, please! A sprinkle of crumbled feta, if you’re feeling it.
• Time to dig in. Best enjoyed fresh, but hey, it’s still good after a couple of days in the fridge.

Notes

TIPS

Veggies your way. Mix ’em up for this Chickpea and Roasted Veggie Salad. Your kitchen, your rules.
Watch the clock. Veggies can be tricky, so keep an eye on them.
Fresh is best. Especially for the lemon juice.