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Roasted Zucchini and Chickpea Salad with Lemon
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
servings
Calories
250
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.
Calories:
250
kcal
Cost:
$12
Course:
Salad
Cuisine:
Mediterranean
Keyword:
Chickpeas, Lemon, Zucchini