Grilled Vegetable Salad

This Grilled Vegetable Salad is a vibrant and hearty Moroccan-inspired dish, packed with protein and flavor. The combination of grilled vegetables and chickpeas creates a deliciously satisfying meal, perfect for any time of the year.

Ingredients

• Zucchini - 1 medium, sliced
• Red bell pepper - 1, sliced
• Yellow bell pepper - 1, sliced
• Red onion - 1 small, sliced
• Cherry tomatoes - 200 grams, halved
• Olive oil - 3 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cilantro - 2 tablespoons, chopped
• Chickpeas - 200 grams, cooked or canned, drained and rinsed
• Feta cheese - 100 grams, crumbled (optional)
• Lemon juice - 2 tablespoons

Steps

1. Preheat your grill or grill pan over medium-high heat.
2. In a large bowl, combine sliced zucchini, bell peppers, red onion, and cherry tomatoes.
3. Drizzle the vegetables with olive oil, and season with ground cumin, ground coriander, salt, and black pepper. Toss to coat evenly.
4. Place the seasoned vegetables on the grill and cook for about 5-7 minutes on each side or until they are tender and have nice grill marks.
5. While the vegetables are grilling, prepare the chickpeas by mixing them with lemon juice and chopped cilantro in a separate bowl.
6. Once the vegetables are cooked, remove them from the grill and allow them to cool slightly.
7. In serving bowls, layer the grilled vegetables and chickpeas. If desired, sprinkle crumbled feta cheese on top.
8. Serve the salad warm or at room temperature, garnished with extra cilantro and a drizzle of olive oil if desired.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 9 g
• Sodium: 400 mg
• Cholesterol: 20 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.6 L

Health Benefits

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

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