Ensalada de Verduras Asadas

Ensalada de Verduras Asadas is a vibrant Spanish salad that combines the smoky flavors of roasted vegetables with the protein-packed goodness of chickpeas. This refreshing dish is perfect as a light meal or a side, showcasing the essence of Mediterranean cuisine.

Ingredients

• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, sliced
• Eggplant - 1 small, diced
• Red onion - 1 medium, sliced
• Cherry tomatoes - 200 grams, halved
• Chickpeas - 240 grams, canned, drained and rinsed
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• 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 red bell pepper, sliced zucchini, diced eggplant, sliced red onion, and halved cherry tomatoes.
3. Drizzle the vegetables with olive oil, and add minced garlic, cumin, 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 25-30 minutes, or until tender and slightly charred.
5. While the vegetables are roasting, prepare the chickpeas by rinsing and draining them well.
6. Once the vegetables are done, remove them from the oven and let them cool for a few minutes.
7. In a large serving bowl, combine the roasted vegetables with the chickpeas, chopped parsley, and lemon juice. Toss gently to combine.
8. Serve the salad warm or at room temperature.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from the assorted vegetables.
• High in protein and fiber from chickpeas, promoting satiety and digestive health.

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