Roasted Vegetable and Chickpea Salad with Tahini Dressing

This Roasted Vegetable and Chickpea Salad with Tahini Dressing is a vibrant, healthy dish that perfectly balances warm, roasted flavors with a creamy, nutty dressing. It's a satisfying midnight meal that nourishes both body and soul.

Ingredients

• Red bell pepper - 1, diced
• Zucchini - 1, diced
• Carrot - 1, sliced
• Red onion - 1, diced
• Chickpeas - 1 can (400g), drained and rinsed
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Paprika - 1 teaspoon
• Tahini - 3 tablespoons
• Lemon juice - 2 tablespoons
• Garlic - 1 clove, minced
• Water - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the diced red bell pepper, zucchini, carrot, red onion, and chickpeas.
3. Drizzle 2 tablespoons of olive oil over the vegetables and chickpeas, then add salt, black pepper, and paprika. Toss well to coat.
4. Spread the mixture on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
5. While the vegetables are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, minced garlic, and water in a small bowl until smooth. Adjust the consistency with more water if needed.
6. Once the vegetables are done roasting, remove them from the oven and let them cool slightly.
7. In a serving bowl, combine the roasted vegetables and chickpeas, then drizzle with tahini dressing.
8. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with vitamins and minerals from the variety of vegetables.

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