Vegan Roasted Vegetable & Chickpea Salad | Flavorful, Healthy & Protein-Packed Dish

Ingredients

• 1 cup chickpeas, cooked or canned, drained and rinsed
• 1 sweet potato, peeled and diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups mixed greens
• 1 avocado, sliced
• 1/4 cup sunflower seeds
• 1/4 cup balsamic vinaigrette (store-bought or homemade)
• Preheat the oven to 400°F (200°C).
• On a baking sheet, toss the sweet potato, bell pepper, zucchini, and red onion with olive oil, smoked paprika, salt, and pepper.
• Roast the vegetables in the oven for 25-30 minutes, until tender and slightly caramelized. Let cool slightly.
• In a large bowl, combine the mixed greens, roasted vegetables, chickpeas, avocado, and sunflower seeds.
• Drizzle with balsamic vinaigrette and toss gently to combine.
• Serve immediately.