Roasted Chickpea Salad

🛒 Ingredients

• Canned Chickpeas, drained 120 g · 197 kcal
• Cucumber 50 g · 8 kcal
• Cherry Tomatoes 75 g · 14 kcal
• Red Bell Pepper 50 g · 16 kcal
• Red Onion 25 g · 10 kcal
• Fresh Parsley, chopped 8 g · 3 kcal
• Olive Oil 15 g · 133 kcal
• Lemon Juice 10 g · 2 kcal
• Garlic Powder 1 g · 3 kcal
• Smoked Paprika 1 g · 3 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Drain and rinse the chickpeas thoroughly, then pat them very dry with a paper towel. Toss chickpeas with 1 tablespoon of olive oil, garlic powder, smoked paprika, and a pinch of salt and pepper on a baking sheet.
2. Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are golden brown and slightly crispy. Let them cool slightly.
3. While chickpeas are roasting, prepare the vegetables. Dice the cucumber, cherry tomatoes, red bell pepper, and red onion. Roughly chop the fresh parsley.
4. In a large bowl, whisk together the remaining olive oil and lemon juice with a pinch of salt and pepper to create the dressing.
5. Add the cooled roasted chickpeas and all the chopped vegetables and parsley to the bowl with the dressing. Gently toss everything together until well combined. Serve immediately or chill for later.