Roasted Vegetable and Chickpea Salad
This Roasted Vegetable and Chickpea Salad is a vibrant, hearty dish that combines the earthy flavors of roasted vegetables with protein-packed chickpeas, making it a nutritious and satisfying lunch option. Tossed in a light lemon-tahini dressing, it's both refreshing and filling.

30 minutes
Difficulty: Easy
American
350 kcal
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
- Salt - 1 teaspoon
- Black pepper - 1/2 teaspoon
- Paprika - 1/2 teaspoon
- Garlic powder - 1/2 teaspoon
- Mixed greens (spinach, arugula) - 4 cups
- Lemon juice - 1 tablespoon
- Tahini - 1 tablespoon
- Water - 2 tablespoons
Steps
- Preheat your oven to 200°C (400°F).
- In a large mixing bowl, combine the diced zucchini, red bell pepper, sliced carrot, and diced red onion.
- Add the drained chickpeas to the vegetables and drizzle with olive oil, salt, black pepper, paprika, and garlic powder. Toss until evenly coated.
- Spread the vegetable and chickpea mixture onto a baking sheet in a single layer.
- Roast in the preheated oven for about 20 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, prepare the dressing by whisking together the lemon juice, tahini, and water in a small bowl until smooth.
- Once the roasted vegetables are done, remove them from the oven and allow them to cool slightly.
- In a large serving bowl, combine the mixed greens and the roasted vegetable and chickpea mixture.
- Drizzle the tahini dressing over the salad, toss gently to combine, and serve immediately.
Nutrition
- Calories: 350
- Protein: 12 g
- Carbs: 48 g
- Fiber: 12 g
- Sugar: 5 g
- Sodium: 400 mg
- Cholesterol: 0 mg
- Total Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Water: 0.3 L
Health Benefits
- High in fiber, which promotes digestive health.
- Packed with vitamins and minerals from a variety of vegetables.
Tags
AmericanHealthyLunch