Discover the ultimate Chickpea Salad for a refreshing summer treat!
Welcome to ingarden Kitchen, where we celebrate the joys of creating delicious and wholesome dishes that embrace the vibrant flavors of each season. Today, we're excited to share with you a delightful culinary creation that perfectly captures the essence of summer: our mouthwatering Chickpea Summer Salad. Bursting with fresh ingredients and a harmonious blend of flavors, this salad is not only a feast for the eyes but also a celebration of nourishment. Whether you're a seasoned chef or a kitchen novice, this recipe promises to be a delightful addition to your summer repertoire. So, let's embark on this culinary adventure together and savor the taste of summer in every bite!
3 servings, 25 minutes
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1 cup chickpeas, washed & drained
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1 cup cucumber
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½ cup tomato
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½ cup zucchini
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½ cup yellow bell pepper
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½ cup onion
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½ cup vegan feta cheese
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One whole seedpad ingarden bok choy superfoods
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1 cup Greek yogurt
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3 tbsp milk of your choice
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1 tsp honey or maple syrup
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2 tbsp lemon juice
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Salt & pepper
- Preheat the oven to 425 degrees. Add your chickpeas to a bowl. Drizzle with 2 tbsp olive oil. Spice with 1 tsp salt, 1 tsp paprika, ½ tsp black pepper and any of your favorite spices. Mix until fully coated.
- Roast your chickpeas on a baking tray in the oven for 20-25 minutes, or until crispy.
- Slice your zucchini and drench in 1 tbsp of olive oil and 1 tbsp of honey. Roast in the oven as well for 20 minutes.
- Prepare the remaining vegetables by chopping them into small pieces. Add all ingredients to a large mixing bowl. Mix until combined
- In a small mixing bowl, add all the ingredients for the creamy yogurt dressing and mix well. Drizzle over the salad when serving.
