Crispy Chickpea and Roasted Vegetable Salad [ 40 min ]
This salad is not just a feast for the taste buds but also a visual delight with its vibrant and colorful mix of vegetables and chickpeas. The crispy chickpeas add a satisfying crunch, while the roasted vegetables bring in a smoky, sweet flavor. The arugula's peppery notes and the creamy tang of feta cheese are perfectly balanced by the sweet, tangy dressing. A quick and nutritious meal, this salad is perfect for a weeknight dinner or a packed lunch.
Ingrédients
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 medium sweet potato, diced
- 1 red red bell pepper, chopped
- 1 zucchini, zucchini, sliced
- 4 cups arugula
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1/4 cup olive oil
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, and sea salt.
- Spread chickpeas on a baking sheet and roast for 20-25 minutes, until crispy.
- In a separate bowl, toss sweet potato, red bell pepper, and zucchini with a drizzle of olive oil and a pinch of salt. Spread on another baking sheet.
- Roast vegetables for 20-25 minutes, until tender.
- In a large salad bowl, combine roasted vegetables, arugula, red onion, and feta cheese.
- For the dressing, whisk together balsamic vinegar, honey, 1/4 cup olive oil, and black pepper.
- Add crispy chickpeas to the salad, drizzle with dressing, and toss to combine. Serve immediately.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 38gProtéines: 12gFat: 14gSucre: 8g
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