Syrnyk
Grilled Vegetable and Chickpea Salad with Lemon Dressing
Prepare your grill and chop the vegetables into bite-sized pieces. Rinse and drain the chickpeas. Squeeze the lemon for juice, and have all your ingredients ready.
Ingredients:
Grill the Vegetables
Preheat your grill to medium-high heat. Toss the zucchini, bell pepper, and eggplant with a little olive oil and season with salt. Grill the vegetables for about 5-7 minutes until they are tender and have nice grill marks. Remove from grill and let cool.
Combine Chickpeas
In a large bowl, add the drained chickpeas. Once the grilled vegetables have cooled, chop them into smaller pieces and add them to the bowl.
Make Lemon Dressing
In a small bowl, whisk together the juice of one lemon, olive oil, salt, and pepper. Adjust seasonings to taste.
Toss Salad and Serve
Drizzle the lemon dressing over the salad and mix everything well to combine. Garnish with chopped parsley before serving.
Enjoy!
Serve the salad chilled or at room temperature, garnished with fresh parsley. It pairs well with grilled meats or can be enjoyed alone. Store leftovers in an airtight container in the refrigerator for up to 3 days, and give it a stir before serving again.
Nutrition Facts
| Total Fat7grams | 11.0% |
| Saturated Fat1grams | 5.0% |
| Sodium200mg | 9.0% |
| Total Carbohydrates30grams | 10.0% |
| Fibers7grams | 22.0% |
| Total Sugars3grams | |
| Protein7grams | |
| Vitamin A500mcg | 63.0% |
| Vitamin C20mg | 24.0% |
| Vitamin K15mcg | 14.0% |
| Calcium45mg | 5.0% |
| Iron2mg | 17.0% |
| Magnesium30mg | 8.0% |
| Potassium300mg | 6.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
