Grilled Vegetable and Chickpea Salad

By devogirl

Happy Herbivore
calorie 380
3.1 g fat
67.1 g carb
18.5 g fiber
17.6 g sugar
19.8g protein

Ingredients

• 4 yellow bell peppers, quartered
• 4 red pepper, quartered
• 1 red onion, cut into thick rings
• 4 zucchini, thickly sliced lengthwise
• 4 garlic cloves, minced
• 1/4 red wine vinegar
• 1/4 cup veg broth (or water)
• 1/4 cup chopped fresh basil
• 2 x 15 oz cans chickpeas, rinsed

Preparation

Step 1

(If you don't have a grill, can use oven)
Preheat grill to med-high. Working in batches, grill veggies until just charred in parts, and tender, 6-8 minutes total; transfer to a large platter.

Set aside to let cool before cutting in to bite-size pieces. In a large bowl, combine grilled veggies, garlic, vinegar, broth, basil, chickpeas, plus salt and pepper to taste.

Serve immediately or cover and chill until ready to serve. Optional: Top with Parmesan (vegan if you choose).