Roasted Vegetable and Lentil Salad with Chickpeas

This Roasted Vegetable and Lentil Salad with Chickpeas is a vibrant and nutritious dish, perfect for a healthy American lunch. Packed with fiber, protein, and a medley of flavors, it's both satisfying and refreshing.

Ingredients

• Carrots - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Red onion - 1 small, diced
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Dried oregano - 1 teaspoon
• Cooked lentils - 1 cup
• Canned chickpeas - 1 cup, drained and rinsed
• Fresh parsley - 1/4 cup, chopped
• Feta cheese - 50 grams, crumbled (optional)
• Lemon juice - 2 tablespoons

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine diced carrots, red bell pepper, zucchini, and red onion. Drizzle with olive oil, and season with salt, black pepper, and dried oregano. Toss to coat evenly.
3. Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized.
4. While the vegetables are roasting, prepare the lentils and chickpeas if they are not already cooked. In a large bowl, combine cooked lentils and chickpeas.
5. Add the roasted vegetables to the bowl with lentils and chickpeas. Stir in chopped parsley, crumbled feta cheese (if using), and lemon juice. Mix well to combine.
6. Serve warm or at room temperature.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 60 g
• Fiber: 18 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

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

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