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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
Cook Time: 20 minutes
Total Time: 35 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.