Roasted Chickpea Salad

Roasted chickpea salad is a vegetarian’s dream meal! This salad recipe makes a fantastic main or side dish, and the protein and fiber will leave you feeling full and satisfied.

Course Main Course, vegan, vegetarian

Cuisine International, Maroccan

Keyword Roasted Chickpea Salad

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 300kcal

Ingredients

1 cup farro
2 cup cooked chickpeas
sea salt
1 Tbsp ras el hanout
1/2 red onion
2 zucchinis
2 red bell peppers
1 lemon
olive oil
parsley for garnish

Instructions

Cook Farro. If you don't know how, here is a tutorial: How to Cook Farro.
Preheat oven to 400°F.
Peel and finely chop red onion. Wash and dice zucchini. Wash, deseed, and dice red bell pepper.
Add vegetables and chickpeas to a large baking sheet, drizzle olive oil over it, season with sea salt and ras al hanout and then mix everything with your hands to make sure all spices and oil are well distributed. Then spread out to make sure everything is in one even layer.
Add veggies and chickpeas to the oven for approximately 30 minutes.
In the meantime, wash and spin dry some parsley and finely chop.
Once chickpeas and vegetables are roasted, remove from the oven and transfer to a salad bowl, add cooked farro and fresh lemon juice, mix well together and serve.
Serve with chopped parsley on top and enjoy!

Video

Nutrition

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