Balsamic Roasted Vegetable and Chickpea Salad

This Balsamic Roasted Vegetable and Chickpea Salad is a vibrant and flavorful dish, perfect for a light dinner or lunch. The combination of roasted vegetables, protein-rich chickpeas, and a tangy balsamic dressing makes it both nutritious and satisfying.

Ingredients

• Zucchini - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Carrot - 1 medium, sliced
• Red onion - 1 small, diced
• Chickpeas - 1 can (400g), drained and rinsed
• Olive oil - 2 tablespoons
• Balsamic vinegar - 2 tablespoons
• Garlic - 2 cloves, minced
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the diced zucchini, red bell pepper, sliced carrot, and diced red onion.
3. Add the drained chickpeas to the bowl with the vegetables.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper.
5. Pour the dressing over the vegetable and chickpea mixture and toss to coat evenly.
6. Spread the mixture in a single layer on a baking sheet.
7. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
8. Remove from the oven and let cool slightly.
9. Serve the roasted vegetable and chickpea salad warm or at room temperature, garnished with fresh parsley.

Nutrition

• Calories: 380
• Protein: 13 g
• Carbs: 54 g
• Fiber: 14 g
• Sugar: 6 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in antioxidants from the vegetables, supporting overall health.

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