Grilled Vegetable and Chickpea Salad

This grilled vegetable and chickpea salad is a bright and flavorful side dish that's perfect for summer. The grilled vegetables add a smoky flavor, while the chickpeas add protein and fiber. The salad is finished with a simple dressing of lemon juice, olive oil, and fresh parsley.

I first came up with this recipe a few years ago when I was looking for a healthy and flavorful side dish to serve with grilled chicken. I had some leftover grilled vegetables in the fridge, and I thought they would be a great addition to a salad. I added some chickpeas for protein and fiber, and finished the salad with a simple dressing of lemon juice, olive oil, and fresh parsley. The salad was a hit with my family and friends, and I've been making it ever since.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow squash, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch pieces
• 1/2 cup red onion, thinly sliced
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice

Instructions

1. Heat the olive oil in a grill pan over medium-high heat.
2. Add the red bell pepper, yellow squash, and zucchini to the grill pan and cook until tender and slightly charred, about 5 minutes per side.
3. Remove the vegetables from the grill pan and let cool slightly.
4. In a large bowl, combine the grilled vegetables, red onion, chickpeas, parsley, and lemon juice.
5. Toss to combine and serve.

Why It Works

• The grilled vegetables add a smoky flavor to the salad.
• The chickpeas add protein and fiber.
• The lemon juice and olive oil dressing is light and refreshing.
• The fresh parsley adds a bright and herbaceous flavor to the salad.