Grilled Vegetable and Lentil Salad with Chickpeas and Spinach and Lentils and Carrots and Peas and Chickpeas

This Grilled Vegetable and Lentil Salad is a vibrant blend of hearty lentils, chickpeas, and fresh vegetables, making it a nutritious and satisfying midnight dish. Packed with flavor and nutrients, it’s perfect for a healthy late-night snack or light meal.

Ingredients

• Zucchini - 1 medium, sliced
• Bell pepper (any color) - 1 medium, chopped
• Carrot - 1 medium, grated
• Cherry tomatoes - 1 cup, halved
• Spinach - 2 cups, fresh
• Canned chickpeas - 1 cup, drained and rinsed
• Cooked lentils - 1 cup
• Frozen peas - 1/2 cup
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cumin - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the grill or grill pan over medium heat.
2. In a large bowl, combine the zucchini, bell pepper, and cherry tomatoes with 1 tablespoon of olive oil, salt, black pepper, and cumin, and toss to coat.
3. Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and have grill marks.
4. In a separate pot, bring water to a boil and cook the frozen peas for 2-3 minutes until tender. Drain and set aside.
5. In a large serving bowl, combine the grilled vegetables, grated carrot, fresh spinach, chickpeas, and cooked lentils.
6. In a small bowl, whisk together the remaining olive oil and lemon juice. Pour over the salad and mix gently to combine all ingredients.
7. Add the cooked peas and toss again lightly.
8. Serve warm or at room temperature, garnished with chopped parsley.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils and chickpeas.
• High in dietary fiber, promoting digestive health.

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