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Roasted Veggie Protein Salad Recipe

A hearty salad with roasted vegetables and protein-rich ingredients for a balanced meal.

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups broccoli florets
  • 1 cup bell peppers chopped
  • 1 cup zucchini sliced
  • 1 can chickpeas drained, 1½ cups
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 cups spinach

Method
 

  1. 2 cups broccoli florets
  2. 1 cup bell peppers (chopped)
  3. 1 cup zucchini (sliced)
  4. 1 can chickpeas (drained, 1½ cups)
  5. 2 tbsp olive oil
  6. 1 tbsp lemon juice
  7. 1 tsp paprika
  8. Salt and pepper to taste
  9. 2 cups spinach

Notes

Nutritional values (per serving)

Calories: 250
Total Fat: 9g
Saturated Fat: 1g
Carbohydrates: 32g
Fiber: 7g
Protein: 10g

Vitamins and minerals (per serving)

Vitamin C: 60%
Vitamin A: 40%
Iron: 15%
Folate: 20%
Potassium: 18%

Additional notes/tips

Roast vegetables until slightly crispy for best flavor.
Use seasonal veggies for variety.
Add feta or tofu for extra protein.