Description
This Layered Chickpea Salad with Roasted Vegetables is a vibrant, healthy dish combining roasted bell peppers, zucchini, and red onion with protein-rich chickpeas. Enhanced with garlic, fresh parsley, and brightened by lemon juice, it’s perfect as a light lunch or a nutritious side. The roasting process intensifies the natural sweetness of the vegetables, making this salad both flavorful and satisfying.
Ingredients
Scale
Vegetables
- 1 Red Bell Pepper, diced
- 1 Yellow Bell Pepper, diced
- 1 medium Zucchini, diced
- 1 small Red Onion, thinly sliced
- 2 cloves Garlic, minced
- ¼ cup Fresh Parsley, chopped
Legumes
- 1 can (15 oz) Chickpeas, rinsed and drained
Others
- 3 tablespoons Extra Virgin Olive Oil
- Salt, to taste
- Pepper, to taste
- 1 Lemon, juiced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables, ensuring a nicely caramelized finish.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Combine Vegetables: In a mixing bowl, combine the diced red and yellow bell peppers, diced zucchini, and thinly sliced red onion to create the vegetable base.
- Add Garlic: Add the minced garlic to the vegetable mixture to infuse flavor.
- Season and Toss: Drizzle the olive oil over the vegetables, then season with salt and pepper. Toss thoroughly to evenly coat all pieces.
- Arrange for Roasting: Spread the seasoned vegetables evenly on the prepared baking sheet in a single layer for even roasting.
- Roast Vegetables: Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even cooking and browning.
- Prepare Chickpeas: While vegetables roast, rinse and drain the canned chickpeas, then pat them dry to remove excess moisture.
- Cool Vegetables: Once roasted, remove vegetables from the oven and allow them to cool slightly to prevent wilting parsley and to prepare for layering.
- Start Layering: In a large serving bowl, add a layer of chickpeas as the salad’s protein-rich base.
- Add Roasted Vegetables: Layer the roasted vegetables over the chickpeas for contrast in texture and flavor.
- Sprinkle Parsley: Evenly sprinkle the chopped fresh parsley over the vegetables to add a fresh, vibrant note.
- Drizzle Lemon Juice: Pour fresh lemon juice over the layered ingredients to brighten and balance the flavors.
- Repeat Layers: Continue layering chickpeas, roasted vegetables, parsley, and lemon juice until all ingredients are used, finishing with a top layer of roasted vegetables.
- Rest the Salad: Allow the salad to rest for a few minutes to let the flavors meld together.
- Serve: Serve the salad at room temperature or chilled, depending on preference, making it a refreshing, versatile dish.
Notes
- You can substitute fresh lemon juice with a splash of balsamic vinegar for a different flavor profile.
- Roast vegetables until just tender to maintain some bite and texture.
- The salad can be made ahead and stored in the refrigerator for up to 2 days.
- Adding toasted nuts or seeds can provide an extra crunch if desired.
- Use fresh parsley or substitute with cilantro or basil according to taste.
