Enjoy the taste of summer with our delicious summer salad with roasted chickpeas.
Hello fellow foodies and summer lovers! Today I want to share a refreshing and nutritious recipe that's perfect for warm days: a summer salad with roasted chickpeas. This salad is not only incredibly delicious and full of flavor, but also packed with essential nutrients and fiber. The roasted chickpeas give the salad a crispy texture and a pleasant tang, while the fresh ingredients like tomatoes, cucumbers, and radishes provide the perfect balance. This salad is easy to prepare and is perfect for a light lunch or as a side dish for your next barbecue. Let's get in the kitchen together and create this delicious summer salad!
25 minutes, for 3 servings
Ingredients:
- 1 cup chickpeas, washed and drained
- 1 cup of cucumber
- ½ cup tomato
- ½ cup zucchini
- ½ cup yellow bell pepper
- ½ cup onion
- ½ cup vegan feta
- a whole seed pad ingarden broccoli microgreens
dressing
- 1 cup Greek yogurt
- 3 tablespoons of milk of your choice
- 1 teaspoon of honey or maple syrup
- 2 tablespoons of lemon juice
- salt and pepper
Preparation :
- 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.
- Place all the ingredients for the creamy yogurt dressing in a small bowl and mix well. Drizzle over the salad before serving.
