Chickpea and Vegetable Salad Bowl

Ingredients

• 1 can (15 oz), drained and rinsed chickpeas
• 1 medium, diced zucchini
• 1, diced red bell pepper
• 1 cup cup cherry tomatoes
• 3 tbsp tbsp olive oil
• 2 tbsp tbsp lemon juice
• 1 tsp tsp dried oregano
• 2 cloves, minced garlic
• 1/2 tsp tsp salt
• 1/4 tsp tsp black pepper(optional)
• 2 tbsp, chopped tbsp fresh basil(optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss zucchini, bell pepper, and tomatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet.

3. 3

   Roast the vegetables for 20-25 minutes until tender and lightly charred.

4. 4

   In a large bowl, whisk together remaining olive oil, lemon juice, garlic, and oregano.

5. 5

   Add chickpeas and roasted vegetables to the bowl and toss to coat.

6. 6

   Top with fresh basil and serve warm or at room temperature.