Discover the ultimate chickpea salad for a refreshing summer treat!
Welcome to ingarden Kitchen, where we celebrate the joy of delicious and healthy dishes that capture the vibrant flavors of each season. Today, we're excited to introduce you to a delectable culinary creation that perfectly encapsulates the essence of summer: our delicious Chickpea Summer Salad. Packed with fresh ingredients and a harmonious blend of flavors, this salad is not only a feast for the eyes but also a feast for the senses. Whether you're a seasoned cook or a newcomer to the kitchen, this recipe is a delicious addition to your summer repertoire. So let's embark on this culinary adventure together and savor the taste of summer in every bite!
3 servings, 25 minutes
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1 cup chickpeas, washed and drained
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1 cup of cucumber
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½ cup tomato
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½ cup zucchini
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½ cup yellow bell pepper
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½ cup onion
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½ cup vegan feta cheese
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A whole seed pad of Pak Choi Superfoods
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1 cup Greek yogurt
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3 tablespoons of milk of your choice
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1 teaspoon of honey or maple syrup
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2 tablespoons of lemon juice
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salt and pepper
- Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Place the chickpeas in a bowl. Drizzle with 2 tablespoons of olive oil. Season with 1 teaspoon of salt, 1 teaspoon of paprika, ½ teaspoon of black pepper, and your favorite spices. Mix until completely coated.
- Roast the chickpeas on a baking sheet in the oven for 20-25 minutes, until crispy.
- Slice the zucchini and drizzle with 1 tablespoon of olive oil and 1 tablespoon of honey. Roast in the oven for 20 minutes.
- Prepare the remaining vegetables by cutting them into small pieces. Place all the ingredients in a large mixing bowl. Mix until well combined.
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Place all the ingredients for the creamy yogurt dressing in a small bowl and mix well. Drizzle over the salad before serving.
