YOUR SOLIN GENERATED RECIPE
Chickpea and Roasted Vegetable Salad with Lemon Vinaigrette
Enjoy a bright and satisfying salad featuring tender roasted vegetables and hearty chickpeas tossed in a zesty lemon vinaigrette. This dish presents a perfect medley of textures and flavors – sweet bell pepper, savory zucchini, and a hint of red onion – all elevated by the fresh tang of lemon and a drizzle of robust olive oil.
INGREDIENTS
2/3 cup Chickpeas (~110g)
1/2 medium Red Bell Pepper (~75g), roasted
1/2 small Zucchini (~50g), roasted
1/8 medium Red Onion (~15g), thinly sliced
2.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 425°F (220°C).
Rinse and drain the chickpeas. Pat dry with a paper towel.
Cut the red bell pepper into strips, slice the zucchini into rounds, and thinly slice the red onion.
Toss the bell pepper, zucchini, and red onion lightly with a small drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet.
Roast the vegetables in the preheated oven for about 15-20 minutes or until tender and slightly caramelized. Stir halfway through for even cooking.
In a bowl, combine the roasted vegetables and chickpeas.
Prepare the lemon vinaigrette by whisking together 2.5 teaspoons of extra virgin olive oil and 1 tablespoon lemon juice. Season with a pinch of salt and pepper to taste.
Pour the vinaigrette over the chickpea and vegetable mixture and toss to coat evenly.
Serve warm or at room temperature, enjoying the fresh, zesty flavors of this light yet satisfying salad.