Chickpea and Roasted Vegetable Salad with Tahini Dressing (Gluten-Free and Vegan)

Ingredients for Chickpea and Roasted Vegetable Salad:

• 1 can (15 ounces) chickpeas, drained and rinsed

• 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, red onion, etc.), chopped

• 2 tablespoons olive oil

• Salt and pepper to taste

• 1 teaspoon dried oregano (optional)

• Mixed greens or spinach

• Fresh herbs (such as parsley or basil), chopped (optional)

Ingredients for Tahini Dressing:

• 1/4 cup tahini

• 2 tablespoons lemon juice

• 2 tablespoons water

• 1 clove garlic, minced

• Salt and pepper to taste

Instructions:

For Chickpea and Roasted Vegetable Salad:

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, toss the chopped mixed vegetables with olive oil, salt, pepper, and dried oregano (if using).

3. Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 20-25 minutes or until they are tender and slightly caramelized.

4. While the vegetables are roasting, prepare the chickpeas by tossing them with a bit of olive oil, salt, and pepper. You can roast them alongside the vegetables for added flavor or simply use them as-is.

5. In a separate bowl, mix the roasted vegetables, chickpeas, and fresh herbs if desired.

For Tahini Dressing:

1. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until well combined. Adjust the thickness of the dressing by adding more or less water as needed.

To serve, place a handful of mixed greens or spinach on a plate, top with the chickpea and roasted vegetable mixture, and drizzle with tahini dressing.