Roasted Vegetable Greek Salad

This Roasted Vegetable Greek Salad combines hearty roasted vegetables with protein-rich chickpeas and feta, creating a deliciously satisfying dish. It's a vibrant and nutritious meal perfect for a light lunch or dinner.

Ingredients

• Zucchini - 150 grams, diced
• Red bell pepper - 100 grams, diced
• Red onion - 100 grams, sliced
• Cherry tomatoes - 150 grams, halved
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Canned chickpeas - 200 grams, drained and rinsed
• Feta cheese - 75 grams, crumbled
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the diced zucchini, red bell pepper, and sliced red onion.
3. Drizzle with 1 tablespoon of olive oil, sprinkle with dried oregano, salt, and black pepper, and toss to coat evenly.
4. Spread the vegetables on a baking sheet and roast in the preheated oven for 20 minutes, or until tender and slightly caramelized.
5. In a mixing bowl, combine the roasted vegetables, halved cherry tomatoes, drained chickpeas, crumbled feta cheese, and chopped parsley.
6. Drizzle with the remaining 1 tablespoon of olive oil and lemon juice, and toss gently to combine.
7. Serve immediately or allow to rest for 10 minutes for the flavors to meld.

Nutrition

• Calories: 400
• Protein: 18 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in plant-based protein from chickpeas, supporting muscle repair and growth.

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