By Robyn Burton
Preheat the oven to 425°F (220°C).
Rinse and drain the canned chickpeas. Spread them on a baking sheet and drizzle with 1 tablespoon of olive oil, salt, and pepper to taste. Toss well to coat. Roast in the preheated oven for 20-25 minutes until crispy.
While the chickpeas are roasting, cut the zucchini and red pepper into bite-sized chunks. Slice the red onion thinly.
Drizzle the zucchini, red pepper, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables evenly on another baking sheet and roast for 20 minutes alongside the chickpeas, until they are tender and slightly charred.
In a small bowl, whisk together the tahini, lemon juice, remaining 1 tablespoon olive oil, salt, and pepper to make the lemon-tahini dressing. If the dressing is too thick, add water a teaspoon at a time until it reaches your desired consistency.
Once the chickpeas and vegetables are done roasting, allow them to cool slightly.
In a large bowl, combine the mixed greens, roasted chickpeas, roasted vegetables, and crumbled feta cheese. Toss gently to combine.
Warm the whole-wheat pitas in the oven for about 5 minutes or as desired.
Drizzle the lemon-tahini dressing over the salad and toss gently again. Serve with the warm pita on the side.
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By Robyn Burton
This Salad Vegetarian Mediterranean Dinner recipe is ready in 40 minutes and features canned chickpeas, zucchini, red pepper and other delicious ingredients. Contains 420 calories total.
Preheat the oven to 425°F (220°C).
Rinse and drain the canned chickpeas. Spread them on a baking sheet and drizzle with 1 tablespoon of olive oil, salt, and pepper to taste. Toss well to coat. Roast in the preheated oven for 20-25 minutes until crispy.
While the chickpeas are roasting, cut the zucchini and red pepper into bite-sized chunks. Slice the red onion thinly.
Drizzle the zucchini, red pepper, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables evenly on another baking sheet and roast for 20 minutes alongside the chickpeas, until they are tender and slightly charred.
In a small bowl, whisk together the tahini, lemon juice, remaining 1 tablespoon olive oil, salt, and pepper to make the lemon-tahini dressing. If the dressing is too thick, add water a teaspoon at a time until it reaches your desired consistency.
Once the chickpeas and vegetables are done roasting, allow them to cool slightly.
In a large bowl, combine the mixed greens, roasted chickpeas, roasted vegetables, and crumbled feta cheese. Toss gently to combine.
Warm the whole-wheat pitas in the oven for about 5 minutes or as desired.
Drizzle the lemon-tahini dressing over the salad and toss gently again. Serve with the warm pita on the side.
Calories per Serving: 420
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