YOUR SOLIN GENERATED RECIPE
Chickpea and Quinoa Salad with Roasted Vegetables
A refreshing, light salad featuring tender chickpeas and nutty quinoa tossed with roasted red bell pepper, zucchini, red onion, and creamy avocado, all finished with a zesty lemon-olive oil dressing. Perfect for a satisfying lunch that balances fresh vegetables with a modest protein boost.
INGREDIENTS
1/3 cup cooked chickpeas (55g)
1/8 cup cooked quinoa (23g)
1/2 medium red bell pepper (60g)
1/2 cup diced zucchini (65g)
1/8 cup diced red onion (15g)
1/4 medium avocado (50g)
3 tsp extra virgin olive oil (15g)
1 tbsp lemon juice
PREPARATION
Preheat your oven to 400°F (200°C).
On a baking sheet, toss the diced zucchini, red bell pepper, and red onion with 1 tsp of olive oil, salt, and pepper. Roast in the oven for about 15-20 minutes until the vegetables are tender and slightly caramelized.
In a bowl, combine the cooked chickpeas and quinoa.
Add the roasted vegetables to the bowl along with diced avocado.
Drizzle with the remaining 2 tsp olive oil and freshly squeezed lemon juice. Toss gently to combine all the flavors.
Season with additional salt and pepper to taste, and serve warm or at room temperature.