By Franco Namani
Roasted Chickpeas & Veggies Salad
4 steps
Prep:10minCook:20min
Chickpeas combined with Zucchini and Onions, marinated and oven-roasted, that makes them wonderful and delicious side dish that goes with just about anything, plus they’re quick and easy to make and are gluten-free, dairy-free, and vegan too.
Updated at: Wed, 16 Aug 2023 21:57:28 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
27
High
Nutrition per serving
Calories563.4 kcal (28%)
Total Fat21.2 g (30%)
Carbs74.8 g (29%)
Sugars14.8 g (16%)
Protein23.4 g (47%)
Sodium766.9 mg (38%)
Fiber14.7 g (52%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a small bowl, whisk vigorously the olive oil, garlic, lemon juice, allspice, cumin, paprika and salt.
Step 2
Place the zucchini, onions and chickpeas in a large bowl and pour 2/3 of the oil mixture over the vegetables and toss to coat very well.
Step 3
Spread the vegetables into an even layer baking sheet or pan, roast in 220°C preheated oven for 20 minutes, stirring once halfway through so the vegetables caramelize on all sides.
Step 4
Remove it to a serving bowl, toss with the remaining 1/3 of olive oil and lemon mixture, garnish with chopped spring onions and serve it warm.
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