Vegetarian

Chickpea and Roast Vegetable Salad is for Dinner.

Chickpea and Roast Vegetable Salad takes 55 minutes to prepare.

Chickpea and Roast Vegetable Salad takes 40 minutes to cook.

Chickpea and Roast Vegetable Salad makes 8 servings.

The ingredients for Chickpea and Roast Vegetable Salad are:

1 lb Butternut Squash, cubed
2 red peppers, halved
4 slender eggplants, cut in half lengthways
4 zucchini, cut in half lengthways
4 onions, quartered
olive oil, for brushing vegetables
2- 10 oz cans (or about 2.5 cups cooked) chickpeas, rinsed and drained
2 tbsp chopped flat-leaf parsley

DRESSING:
1/3 cup olive oil
2 tbsp lemon juice
1 clove garlic, crushed
1 tbsp chopped fresh thyme

Here is how you make Chickpea and Roast Vegetable Salad:

Preheat oven to 425 F. Brush two baking trays with oil (I just line mine with foil) and lay out the vegetables in a single layer (you may have to cut the veggies into smaller pieces to make them all fit). Brush lightly with oil.Bake for 40 minutes, or until the vegetables are tender and begin to brown slightly on the edges. Cool. Remove the skins from the peppers if you want. Chop the peppers, eggplants, and zucchini into pieces, then put the vegetables in a bowl with the chickpeas and half the parsley.Whisk together all the dressing ingredients. Season, then toss with the vegetables. Leave for 30 minutes, then sprinkle with the rest of the parsley. Salt and pepper to taste.Serving Size: Makes 8 Large servingsNumber of Servings: 8Recipe submitted by SparkPeople user JULIEFILTER.

The nutritional information for Chickpea and Roast Vegetable Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 293.2

• Total Fat: 13.6 g
• Cholesterol: 0.0 mg
• Sodium: 525.5 mg
• Total Carbs: 40.0 g
• Dietary Fiber: 10.5 g
• Protein: 6.9 g

The dietary needs meet for Chickpea and Roast Vegetable Salad is Vegan