Roasted Zucchini and Chickpea Salad with Lemon
A fresh and vibrant salad combining roasted zucchini and chickpeas, brightened with lemon zest and juice for a healthy, flavorful meal.
Ingredients
Vegetables
- 3 medium zucchini (sliced 1/2-inch thick)
- 1 can chickpeas (15 oz, drained and rinsed)
- 4 tbsp extra virgin olive oil (divided)
- 1 zest lemon (zest of 1 lemon)
- 1 juice lemon (juice of 1 lemon)
- to taste salt and pepper
Instructions
- Preheat oven to 425°F (220°C). Line baking sheets with foil and spray with cooking spray.
- Toss zucchini with 1 tbsp olive oil and spread on baking sheets. Add chickpeas around zucchini.
- Roast for 20 minutes. Meanwhile, whisk remaining 3 tbsp olive oil, lemon zest, lemon juice, salt, and pepper.
- Combine roasted vegetables with lemon dressing in a large bowl. Toss to coat and season with salt and pepper.
Notes
For extra flavor, add fresh herbs like parsley or mint before serving.