CHICKPEA AND ROASTED VEGGIE SALAD

CHICKPEA AND ROASTED VEGGIE SALAD

5 from 3 votes

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.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 2 People

Course: Side Dish

Calories: 370

Ingredients Method Notes

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)

Method

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.