Vegan Roasted Vegetable Salad

This Vegan Roasted Vegetable Salad is a vibrant and hearty dish, perfect for a late-night meal. Packed with flavorful roasted veggies and a zesty dressing, it's both satisfying and nourishing.

Ingredients

• Zucchini - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Carrot - 1 medium, sliced
• Red onion - 1 small, diced
• Cherry tomatoes - 200 grams, halved
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Mixed salad greens - 100 grams
• Balsamic vinegar - 1 tablespoon
• Chickpeas - 100 grams, drained and rinsed
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large bowl, combine diced zucchini, red bell pepper, carrot slices, red onion, and halved cherry tomatoes.
3. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and black pepper. Toss to coat the vegetables evenly.
4. Spread the seasoned vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
5. While the vegetables are roasting, prepare the salad base by placing mixed salad greens in a large serving bowl.
6. Once the vegetables are done, remove them from the oven and let them cool for a few minutes.
7. Add the roasted vegetables and chickpeas to the salad greens, then drizzle with balsamic vinegar and toss gently to combine.
8. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 8 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of colorful vegetables.
• High in fiber, promoting digestive health and satiety.

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