Roasted Vegetable and Chickpea Salad with Spinach

This Roasted Vegetable and Chickpea Salad with Spinach is a vibrant and nutritious dish perfect for a healthy midnight snack. Packed with fiber, protein, and a variety of roasted vegetables, it provides a satisfying combination of flavors and textures.

Ingredients

• Chickpeas - 1 cup (cooked or canned, drained)
• Spinach - 2 cups (fresh, packed)
• Bell pepper (red or yellow) - 1 medium (diced)
• Zucchini - 1 medium (sliced)
• Red onion - 1 small (sliced)
• Carrot - 1 medium (sliced)
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Feta cheese - 50 grams (crumbled, optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the diced bell pepper, sliced zucchini, sliced red onion, and sliced carrot.
3. Add the olive oil, garlic powder, paprika, salt, and black pepper to the vegetables. Toss until evenly coated.
4. Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20 minutes, or until tender and slightly caramelized.
5. While the vegetables are roasting, prepare the salad base by placing the fresh spinach in a large serving bowl.
6. Once the vegetables are roasted, remove them from the oven and let them cool for a few minutes.
7. Add the roasted vegetables and chickpeas to the spinach. Drizzle with lemon juice and toss gently to combine.
8. Top with crumbled feta cheese if desired and serve immediately.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 20 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• High in protein and fiber from chickpeas, promoting satiety and digestive health.
• Rich in vitamins and minerals from a variety of roasted vegetables, supporting overall health.

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