Chickpea & Roasted Veggie Salad

• porties: 2-3

Ingrediënten

1 can (400g) chickpeas, drained and rinsed

1 zucchini, chopped

1 red capsicum, chopped

1 carrot, sliced

1 red onion, sliced

1 cup broccoli florets

1 tbsp olive oil

½ tsp smoked paprika

½ tsp garlic powder

Salt & pepper to taste

For the dressing:

1 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

½ tsp honey or maple syrup (optional)

Salt & pepper

Optional add-ons:

2 tbsp crumbled feta or cottage cheese

1 tbsp pumpkin seeds or hemp seeds for crunch

Fresh parsley or basil to garnish

Instructies

Roast the veggies: Preheat oven to 200°C (400°F). Toss zucchini, capsicum, carrot, onion, and broccoli with olive oil, paprika, garlic powder, salt, and pepper. Roast for 20–25 minutes, flipping halfway, until golden and tender.

Prepare chickpeas: Option 1: Add chickpeas to the tray for the last 10 minutes to warm and slightly crisp them. Option 2: Pan-fry with olive oil and paprika for extra crunch.

Make dressing: Whisk together olive oil, lemon juice, Dijon mustard, and honey.

Assemble salad: Combine roasted veggies, chickpeas, and dressing in a large bowl. Add feta or seeds if desired, and toss gently.