Description
A vibrant salad combining roasted zucchini, chickpeas, and flavorful herbs, perfect for summer gatherings and meal prep.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 1 can chickpeas (15 oz), drained and rinsed
- 1 red bell pepper, chopped
- 1 red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the zucchinis into rounds, creating pieces that are about half an inch thick.
- Arrange the sliced zucchinis on a baking sheet, making space for the other ingredients.
- Add the drained chickpeas, chopped red bell pepper, and diced red onion to the sheet.
- Drizzle the olive oil over the vegetables and sprinkle with garlic powder, smoked paprika, salt, and pepper.
- Toss all the ingredients together until well-coated.
- Roast in the oven for 25-30 minutes or until the veggies become tender and slightly charred.
- Remove from the oven and allow to cool slightly.
- Squeeze fresh lemon juice over the warm vegetables and toss once more.
- Garnish with fresh parsley before serving.
Notes
For best texture, store leftovers in an airtight container for up to three days. This salad tastes even better the next day!
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg