⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 1 pint Cherry or grape tomatoes
• 1 medium Zucchini
• 1 of each Bell peppers (red and yellow)
• 1/2 medium Red onion
• 1 (15 ounce) can Chickpeas (canned), drained and rinsed
• 4 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 tablespoon Dijon mustard
• 1 clove Minced garlic
• 1/2 teaspoon Smoked paprika
• To taste Salt
• To taste Black pepper

📖 Instructions

1. Preheat your oven to 400°F (200°C). Give it a good preheat; a hot oven is key to getting those veggies perfectly roasted.
2. Wash and chop your vegetables: I like to use a mix of colors and textures. Think bell peppers (red and yellow are my favs!), red onion, zucchini, and cherry or grape tomatoes. Chop everything into roughly 1-inch pieces. Don't worry about being super precise; rustic is good!
3. Toss the vegetables: In a large bowl, toss the chopped veggies with 2 tablespoons of olive oil, salt, and pepper. I usually go a little heavier on the salt than I would for a salad, as roasting intensifies the flavors.
4. Roast the chickpeas: If you're using canned chickpeas, drain and rinse them well. Toss them with 1 tablespoon of olive oil, some paprika (smoked paprika is amazing!), and a pinch of salt. Spread them out on a baking sheet.
5. Roast the vegetables and chickpeas: Spread the vegetables in a single layer in your roasting pan. Roast for 20-25 minutes, or until they're tender and slightly caramelized. Make sure to keep an eye on the chickpeas, as they can roast faster than the other vegetables. If they start to brown too quickly, just pull them out a few minutes earlier. Don't overcook; we want the vegetables to still hold their shape.
6. Prepare the dressing: While the vegetables are roasting, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of Dijon mustard, a clove of minced garlic, salt, and pepper. Taste and adjust the seasoning to your liking. This is not an exact science, so just taste, adjust, taste again, and repeat until you're satisfied.
7. Assemble the salad: Once the vegetables and chickpeas have cooled slightly, add them to a large bowl. Gently toss them with the dressing. Add any fresh herbs you'd like, such as parsley, chives, or mint. Some crumbled goat cheese would go fabulously too.
8. Serve and enjoy!: Serve immediately or chill for later. This salad is amazing either way, and the flavors only get better as it sits for a bit. I love to serve it as a light lunch, a side dish with grilled chicken or fish, or even as part of a larger mezze spread. Enjoy this beautiful symphony of flavors and textures!

📝 Notes

• For extra flavor, add fresh herbs such as parsley, mint or chives after roasting.
• Feel free to substitute other roasted vegetables, such as butternut squash, Brussels sprouts, or broccoli.
• If you don't have smoked paprika, regular paprika will work just fine, but the smoky notes are truly special!
• This salad is even better the next day!