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

40minutes

4servings

$2.40per serving

15gprotein

Dinner · Mediterranean

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

480 calories · Comfortable · Mediterranean · Dinner

Vegetarian Healthy

Save this recipe Start cooking

Recipe code M6PYSY · enter it in Anychef

Ingredients

10 ingredients · serves 4about $9.60

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

Make it part of your week. Save this to Anychef, add it to your meal plan, and the grocery list writes itself.

Save this recipe

Instructions

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