Warm Curried Chickpea Salad with Zucchini
Quick and easy to make and perfect for meal planning, this Curried Chickpea Salad is packed with incredible texture and flavor!
Servings: 6 servings
Calories: 106kcal
Ingredients
- 3 medium zucchini cut in ½" pieces
- 1-15 ounce can chickpeas rinsed and drained
- 2 garlic cloves minced
- ½ medium onion sliced
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 2 teaspoons lemon juice
- 3 teaspoons sea salt
- 3 tablespoons olive oil
- ¼ cup sliced green onions (optional for garnish)
Instructions
- Preheat oven to 450F.
- Place the zucchini, onions and chickpeas in a bowl.
- In a separate bowl, mix the olive oil, salt, curry powder, garam masala, garlic and lemon juice together.
- Pour the mixture over the zucchini mixture and mix well to coat the vegetables.
- Roast for 25 minutes, stirring once halfway through. Veggies should be easily pierced by a fork and caramelized around the edges.
- Garnish with green onions and serve.
Notes
- Roast for less time if you prefer a crisper texture to the zucchini;
- Add ¼ teaspoon of cayenne pepper for added spice;
- Substitute yellow squash for the zucchini if desired - or use a combination;
- Be sure to stir halfway through so the vegetables caramelize on all sides.
Nutrition
Serving: 0.5cup | Calories: 106kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 966mg | Potassium: 347mg | Fiber: 3g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 22.2mg | Calcium: 34mg | Iron: 1.2mg