Print
Description
A simple and healthy sheet-pan roasted vegetable and chickpea salad.
Ingredients
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Toss chickpeas, zucchini, and bell pepper with olive oil on a baking sheet.
- Roast for 20-25 minutes, or until vegetables are tender and slightly browned.
- Serve warm as a salad.
Notes
- Feel free to add other vegetables like broccoli, sweet potatoes, or onions.
- A simple lemon vinaigrette or tahini dressing pairs well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean