Smoky Chickpea & Grilled Veggie Salad

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nowayjosecuisine612.481 hour ago2 min read

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Delight in the wholesome goodness of a Smoky Chickpea & Grilled Veggie Salad. This vibrant dish brings together the nourishing power of grilled vegetables, protein-rich chickpeas, and creamy queso panela for a satisfying side or light main course. Perfect for those seeking a high-fiber, plant-based meal that doesn't skimp on flavor or flair.

Ingredients

🥦 2 broccoli crowns
🥒 3 zucchini, sliced lengthwise into quarters
🌶️ 3 bell peppers (green, red, yellow), seeded and quartered
🧅 1 small red onion, diced
🥫 1 (15 oz) can of chickpeas, drained
🍋 Juice of 1 lime
🧂 Salt, to taste
🧀 1 cup queso panela, diced
🫒 2–3 tbsp olive oil

Instructions

1- Preheat the Grill:

Start by preheating your grill or grill pan to medium-high heat.

2- Prepare Vegetables for Grilling:

Place the broccoli crowns, zucchini quarters, and bell peppers on the grill.
Grill until the vegetables have developed nice grill marks and are tender, approximately 5-7 minutes on each side.

3- Dice the Grilled Vegetables:

Remove the vegetables from the grill and let them cool slightly.
Once they've cooled, dice them into medium-sized pieces.

4- Combine Ingredients in a Bowl:

In a large mixing bowl, combine the grilled vegetables, diced red onion, and drained chickpeas.

5- Season the Salad:

Add the juice of a lime and season with salt to your preference.
Toss the ingredients gently to mix.

6- Add Cheese and Oil:

Incorporate the diced queso panela and drizzle the salad with olive oil.

7- Final Toss and Serve:

Thoroughly toss everything together.
Serve the salad warm or at room temperature for the best flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 220 per serving
Proteins: 10g per serving
Fats: 12g per serving
Carbohydrates: 22g per serving
Equipment: Grill or grill pan, large mixing bowl, knife, and cutting board