Chickpea and Roasted Vegetable Salad
Serves 415 mins prep30 mins cook
A delicious chickpea salad complemented by roasted vegetables and a sweet vinegar sauce, perfect as a dip or light meal. This recipe features roasted eggplant, bell peppers, zucchini, and a zingy dressing that enhances the flavors beautifully.
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What you need
Instructions
1: Preheat oven to 400°F. 2: Peel and cut eggplant into bite-sized pieces. 3: Chop bell peppers and zucchini into bite-sized pieces. 4: Chop red onion. 5: In a large bowl, combine eggplant, bell peppers, zucchini, red onion, 2 teaspoons dried oregano, 2 teaspoons dried dill, 1.5 teaspoons salt, 1 teaspoon pepper, and 4-5 tablespoons olive oil. 6: Toss the vegetables to coat them evenly and spread on a baking sheet. 7: Roast in the preheated oven for 25-30 minutes, tossing once or twice, until veggies are soft and slightly crisp. 8: While veggies are roasting, drain the can of chickpeas. 9: In a bowl, combine chickpeas, 1 cup crushed black olives, and 1/2 cup chopped cilantro. 10: For the vinegar sauce, mix 2 tablespoons apple cider vinegar, 1 tablespoon agave or honey, and 0.5-1 tablespoon chili garlic sauce in a separate bowl. 11: Once the vegetables are done roasting, let them cool slightly and add them to the chickpea mixture. 12: Drizzle with sweet vinegar sauce, mix well, and serve.View original recipe