Spiced Chickpea and Almond Salad with Roasted Vegetables and Feta

This simple salad is packed with flavor and texture, thanks to the combination of chickpeas, almonds, roasted vegetables, and feta. It's a great way to use up leftover roasted vegetables, and it's also a healthy and satisfying meal on its own. The lemon juice adds a bright and refreshing flavor, and the parsley adds a touch of freshness. This salad is perfect for a light lunch or dinner, and it's also a great side dish for grilled chicken or fish.

This salad was inspired by a trip to the Middle East, where I had the pleasure of trying many delicious chickpea salads. I was particularly impressed by a salad made with roasted vegetables and feta, and I decided to recreate it at home. I experimented with different combinations of vegetables and spices, and I finally came up with this recipe, which I think is the perfect balance of flavors and textures. This salad is now a staple in my home, and I often make it for potlucks and gatherings.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 (15 ounce) can chickpeas, drained and rinsed
• 1/2 cup sliced almonds
• 1 cup roasted red bell pepper, cut into strips
• 1 cup roasted zucchini, cut into strips
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup lemon juice

Instructions

1. In a large bowl, combine the chickpeas, almonds, bell peppers, zucchini, feta cheese, red onion, and parsley.
2. Drizzle with lemon juice and toss to coat.
3. Season with salt and pepper to taste.
4. Serve immediately or chill for later.

Why It Works

• The combination of chickpeas, almonds, roasted vegetables, and feta provides a variety of flavors and textures.
• The lemon juice adds a bright and refreshing flavor.
• The parsley adds a touch of freshness.
• This salad is easy to make and can be served as a light lunch or dinner, or as a side dish.