Syrnyk
Grilled Vegetable and Chickpea Salad
Gather your ingredients and prepare the grill. Soak the chickpeas overnight if using dried, or rinse canned chickpeas.
Ingredients:
Grill the Vegetables
Preheat the grill. Slice the bell pepper, zucchini, and eggplant. Toss them in olive oil and grill for about 5-7 minutes until tender and charred.
Prepare the Salad Dressing
In a bowl, combine the lemon juice, minced garlic, chopped parsley, and season with salt and pepper to taste.
Mix the Salad
In a large bowl, combine the grilled vegetables with drained chickpeas. Pour the dressing over the salad and toss gently to combine.
Enjoy!
Serve the salad slightly warm or at room temperature, garnished with extra parsley. Enjoy with crusty bread, or store leftovers in the fridge for up to 3 days. This salad can also be enjoyed cold.
Nutrition Facts
| Total Fat7grams | 11.0% |
| Saturated Fat1grams | 5.0% |
| Sodium175mg | 8.0% |
| Total Carbohydrates23grams | 8.0% |
| Fibers5grams | 16.0% |
| Total Sugars2grams | |
| Protein6grams | |
| Vitamin A240mcg | 30.0% |
| Vitamin C37mg | 44.0% |
| Vitamin K15mcg | 14.0% |
| Calcium40mg | 4.0% |
| Iron1mg | 8.0% |
| Magnesium35mg | 9.0% |
| Potassium410mg | 9.0% |
| Zinc1mg | 11.0% |
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.
