Warm Roasted Vegetable Salad

Name: Warm Roasted Vegetable Salad
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cans chickpeas; 2 cups zucchini; 2 bell peppers; 1 red onion; 3 tbsp olive oil; 0.5 cup tahini; 2 lemons; 3 cloves garlic; 8 cups mixed greens; 0.5 cup parsley

Charred chickpeas and roasted vegetables tossed with creamy tahini and fresh herbs make this vegetarian salad hearty enough to anchor dinner.

40 min · Comfortable · 480 cal · 15g protein · $2.40/serving · Mediterranean

Vegetarian Healthy

40minutes

4servings

480calories

15gprotein

$2.40per serving

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Ingredients (serves 4)

2 cans chickpeas
2 cups zucchini
2 bell peppers
1 red onion
3 tbsp olive oil
0.5 cup tahini
2 lemons
3 cloves garlic
8 cups mixed greens
0.5 cup parsley

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Instructions

1
Preheat oven to 425°F. Drain and dry chickpeas. Chop zucchini and bell peppers into 1-inch chunks. Slice red onion into wedges.
2
Toss chickpeas and vegetables with 2 tbsp olive oil, salt, and pepper. Spread on baking sheets and roast for 25 minutes, stirring halfway through.
3
Mince garlic. Whisk tahini with lemon juice, minced garlic, 1 tbsp olive oil, salt, and 3 tbsp water until creamy.
4
Chop parsley. Arrange mixed greens on a platter.
5
Top greens with warm roasted vegetables and chickpeas. Drizzle with tahini dressing.
6
Garnish with fresh parsley and serve warm with lemon wedges on the side.