Roasted Vegetables Salad With Garbanzos

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Servings: 2 Difficulty: Intermediate
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A vibrant mix of charred peppers, zucchini, and chickpeas tossed in a light dressing.
Roasted Vegetables Salad With Garbanzos recipe image
Roasted Vegetables Salad With Garbanzos recipe image
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Roasted Vegetables Salad With Garbanzos

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 10.7

Description

This Roasted Vegetables Salad with Garbanzos is a celebration of summer produce and earthy legumes. The dish features tender, caramelized zucchini and sweet bell peppers that have been grilled to perfection, offering a delightful smoky depth. These roasted vegetables are combined with protein-rich garbanzo beans (chickpeas) for a satisfying texture contrast. Fresh cilantro adds a bright, herbal note that cuts through the richness, while a light balsamic vinaigrette ties all the flavors together. It is an incredibly versatile recipe, perfect as a hearty side dish for grilled meats, a light lunch on its own, or a refreshing addition to a picnic spread. The simplicity of the ingredients allows their natural flavors to shine, making it a healthy, vegan-friendly option that feels both comforting and sophisticated.

Ingredients

Directions

  1. Heat a raised-ridge griddle or grill pan over moderate-high heat and spray lightly with oil.
  2. Place the slivered garlic, quartered zucchini, and sliced bell peppers onto the hot griddle.
  3. Cook the vegetables, turning occasionally, until the garlic is lightly browned and the vegetables are tender-crisp and slightly charred. Add oil as needed to prevent sticking.
  4. Season the vegetables with salt and pepper while they are still on the heat.
  5. Remove the vegetables from the heat and allow them to cool for about 10 minutes.
  6. Chop the cooled zucchini and peppers into bite-sized pieces.
  7. In a large serving bowl, combine the chopped roasted vegetables, rinsed garbanzo beans, and half of the chopped cilantro.
  8. Drizzle with balsamic vinaigrette and toss gently to coat all ingredients evenly.
  9. Garnish with the remaining chopped cilantro and serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 10.7kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 4.3mg1%
Total Carbohydrate 2.0g1%
Dietary Fiber 0.5g2%
Sugars 1.1g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salad, roasted vegetables, garbanzos, chickpeas, zucchini, bell peppers, vegan, healthy, side dish, cilantro, balsamic, grilled vegetables, summer salad, plant-based, light lunch, picnic food, vegetarian, mediterranean, easy recipe, garlic, fresh herbs
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