Description
A vibrant and healthy sheet pan roasted chickpea salad tossed with a zesty lemon vinaigrette, perfect for a quick meal or side dish.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups mixed greens
- For the vinaigrette: 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the chickpeas, red bell pepper, cucumber, and cherry tomatoes with olive oil, paprika, salt, and pepper.
- Spread the mixture on a sheet pan and roast for 20-25 minutes until golden and crispy.
- While the vegetables are roasting, prepare the lemon vinaigrette by whisking together lemon juice, olive oil, Dijon mustard, salt, and pepper in a small bowl.
- Once the chickpeas and vegetables are roasted, remove from the oven and let cool slightly.
- In a large bowl, combine the roasted chickpea mixture with mixed greens and drizzle with the lemon vinaigrette.
- Toss gently to combine and serve immediately.
Notes
- Feel free to add other vegetables like zucchini or carrots.
- This salad can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg