Roasted Vegetable and Quinoa Salad with Chickpeas

This Roasted Vegetable and Quinoa Salad with Chickpeas is a vibrant and nutritious dish perfect for a midnight snack. Packed with fiber-rich ingredients and a medley of roasted vegetables, it offers both comfort and health benefits.

Ingredients

• Quinoa - 100 grams
• Chickpeas (canned, drained) - 200 grams
• Red bell pepper - 1 medium
• Zucchini - 1 medium
• Red onion - 1 small
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley (chopped) - 2 tablespoons
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Rinse the quinoa under cold water and cook it according to package instructions, usually about 15 minutes.
3. While the quinoa is cooking, chop the red bell pepper, zucchini, and red onion into bite-sized pieces.
4. In a large bowl, toss the chopped vegetables with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
5. Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
6. Once the quinoa is cooked, fluff it with a fork and combine it with the roasted vegetables and drained chickpeas in a large serving bowl.
7. Add chopped parsley and lemon juice, then toss everything together gently to combine.
8. Serve immediately or let it cool to room temperature before enjoying.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.3 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and antioxidants from the variety of vegetables.

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