Grilled Vegetable Salad

This Grilled Vegetable Salad combines the smoky flavors of charred vegetables with a protein-packed twist, creating a delightful and nutritious dish. Perfect as a light meal or a side, it showcases the vibrancy of Turkish cuisine.

Ingredients

• Zucchini - 200 grams
• Red bell pepper - 150 grams
• Yellow bell pepper - 150 grams
• Red onion - 100 grams
• Cherry tomatoes - 100 grams
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Feta cheese - 100 grams
• Chickpeas (cooked) - 150 grams
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the grill to medium-high heat.
2. Slice the zucchini, red bell pepper, yellow bell pepper, and red onion into thick strips.
3. Toss the sliced vegetables in a bowl with olive oil, lemon juice, salt, and black pepper until evenly coated.
4. Place the vegetables on the preheated 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, rinse the chickpeas under cold water and drain well.
6. Once the vegetables are done, remove them from the grill and allow them to cool for a few minutes before chopping them into bite-sized pieces.
7. In a large bowl, combine the grilled vegetables, chickpeas, and crumbled feta cheese.
8. Gently toss the salad and garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 40 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in protein and fiber from chickpeas and feta cheese.

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