Roasted Vegetable and Lentil Salad with Quinoa and Chickpeas

This Roasted Vegetable and Lentil Salad with Quinoa and Chickpeas is a vibrant and nutritious dish that combines earthy flavors with a delightful crunch. Packed with protein and fiber, it's perfect for a healthy American lunch.

Ingredients

• Sweet potato - 200 grams, cubed
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Red onion - 1 medium, chopped
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cooked lentils - 1 cup
• Cooked quinoa - 1 cup
• Canned chickpeas - 1 cup, drained and rinsed
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 2 tablespoons
• Feta cheese - 50 grams, crumbled (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the sweet potato, red bell pepper, zucchini, and red onion.
3. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss until the vegetables are evenly coated.
4. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
5. While the vegetables are roasting, prepare the salad base by combining the cooked lentils, cooked quinoa, and chickpeas in a large mixing bowl.
6. Once the roasted vegetables are done, let them cool slightly before adding them to the salad base.
7. Add the chopped parsley and lemon juice, and gently toss everything together to combine.
8. If desired, sprinkle the salad with crumbled feta cheese before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

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

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