Roasted Vegetable and Chickpea Salad

Instructions

1. Step 1

   Heat the oven to 220°C and position racks in the upper and lower thirds.

   Cookware: oven

2. Step 2

   Drain and rinse the chickpeas in a colander, dry them thoroughly, and spread them on one rimmed baking sheet.

   Ingredients used: 480.0 gr Chickpea

   Cookware: colander, rimmed baking sheet

3. Step 3

   Wash and dry the produce. Cut the bell peppers, zucchini, and red onion as specified, then place them in a large bowl with the cherry tomatoes.

   Ingredients used: 300.0 gr Cherry Tomato, 300.0 gr Red Bell Pepper, 200.0 gr Red Onion, 400.0 gr Zucchini

   Cookware: Chef Knife, cutting board, large bowl

4. Step 4

   Toss the vegetables with 2 tbsp (30 ml) olive oil, ⅜ tsp (2 gr) salt, and ¼ tsp (0.5 gr) black pepper. Spread them in a single layer on the second rimmed baking sheet.

   Ingredients used: 0.5 gr Black Pepper, 30.0 ml Extra Virgin Olive Oil, 2.0 gr Salt

   Cookware: large bowl, rimmed baking sheet

5. Step 5

   Coat the chickpeas with 1 tbsp (15 ml) olive oil, ⅜ tsp salt, ¼ tsp (0.5 gr) black pepper, the cumin, and the paprika.

   Ingredients used: 0.5 gr Black Pepper, 15.0 ml Extra Virgin Olive Oil, 2.0 gr Ground Cumin, 2.0 gr Paprika, 2.0 gr Salt

   Cookware: rimmed baking sheet

6. Step 6

   Roast both pans for 25 minutes, stirring their contents and exchanging the pans between racks halfway through. Remove them when the vegetables are browned and tender and the chickpeas are lightly crisp.

   Timer: 25 min (fixed)

   Cookware: oven, rimmed baking sheet

7. Step 7

   Whisk the lemon juice, garlic, remaining 1 tbsp (15 ml) olive oil, and remaining ⅜ tsp (2 gr) salt in a small bowl.

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 8.0 gr Garlic, 45.0 ml Lemon Juice, 2.0 gr Salt

   Cookware: small bowl, whisk

8. Step 8

   Let the roasted vegetables and chickpeas cool on their pans for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: rimmed baking sheet

9. Step 9

   Transfer the roasted vegetables and chickpeas to the large bowl. Add the dressing and parsley, toss gently, then fold in the feta and serve warm or at room temperature.

   Ingredients used: 100.0 gr Feta Cheese, 15.0 gr Parsley

   Cookware: large bowl