Salad with roasted vegetables and chickpeas

Name: Salad with roasted vegetables and chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 100 g feta cheese; to taste dill; 100 g bulgur; 2 pcs sweet pepper; 1 pcs red onion; 200 g boiled chickpeas; to taste salt; to taste ground black pepper; 1 tsp honey; 2 tbsp olive oil; 1 pinch Tabasco; 1 pcs garlic

Salad with roasted vegetables and chickpeas, containing feta cheese, dill, bulgur, sweet pepper, red onion, chickpeas, honey, olive oil, Tabasco, and garlic.

Total: 40 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 478
Protein: 16 g
Fat: 23 g
Carbs: 54 g

Ingredients

for 2 servings

feta cheese100 g
dillto taste
bulgur100 g
sweet pepper2 pcs
red onion1 pcs
boiled chickpeas200 g
saltto taste
ground black pepperto taste
honey1 tsp
olive oil2 tbsp
Tabasco1 pinch
garlic1 pcs

Method

6 steps

Preheat the oven to 200°C. Cut the sweet pepper and red onion into large pieces. Add the chickpeas.
Place the vegetables and chickpeas on a baking sheet lined with parchment paper. Season with salt and pepper. Bake for 20-25 minutes until the vegetables are soft.
While the vegetables are baking, prepare the sauce: mix olive oil, honey, minced garlic, Tabasco, salt, and pepper.
In a bowl, mix the roasted vegetables with chickpeas, cooked bulgur, chopped dill, and cubed feta cheese.
Dress the salad with the sauce and mix well.
Serve the salad warm.