Healthy Roasted Zucchini, Potatoes, Parsley & Chickpea Salad
This salad combines crispy roasted zucchini and potatoes with protein-packed chickpeas, fresh parsley, and a bright lemony dressing. It’s warm, satisfying, and healthy—perfect as a main vegetarian meal or a side dish.
⏱ Time
Prep: 15 minutes
Cook: 25–30 minutes
Total: ~40 minutes
Ingredients
Roasted Veggies
2 medium zucchini, sliced into half-moons
2 medium potatoes, diced into small cubes
1 can (15 oz) chickpeas, rinsed & drained
2 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
Salt & black pepper, to taste
Fresh Mix
½ cup fresh parsley, chopped
¼ cup red onion, thinly sliced (optional)
½ cup cherry tomatoes, halved (optional for freshness)
Dressing
3 tbsp extra virgin olive oil
Juice of 1 lemon
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp cumin or sumac (for Mediterranean flavor)
Salt & pepper, to taste
Instructions
1. Roast the Veggies
Preheat oven to 400°F (200°C).
Toss zucchini, potatoes, and chickpeas with olive oil, oregano, garlic powder, salt, and pepper.
Spread on a sheet pan and roast for 25–30 minutes, stirring halfway, until golden and tender.
2. Prepare Dressing
Whisk together olive oil, lemon juice, Dijon mustard, garlic, cumin/sumac, salt, and pepper.
3. Assemble Salad
In a large bowl, combine roasted veggies and chickpeas.
Toss with parsley, red onion, and cherry tomatoes (if using).
Drizzle with dressing and gently mix.
4. Serve
Enjoy warm or at room temperature. Great with pita bread or grilled fish/chicken on the side.
Tips
Make it vegan & protein-rich: add extra chickpeas or roasted tofu.
For extra crunch: top with toasted pine nuts or pumpkin seeds.
Keeps well in the fridge: for 3 days—flavors get even better.
ℹ️ Nutrition information
Calories: ~390
Protein: 14g
Carbs: 52g
Fat: 15g
Fiber: 11g