HIGH PROTEIN ROASTED VEGGIES SALAD
This Mediterranean salad is a feast for the senses, with a variety of textures and flavors. The roasted eggplants and bell peppers are tender and smoky, while the crispy chickpeas provide a satisfying crunch. The garlicky yogurt base mixed with tangy goat labneh creates a creamy and flavorful dressing. Finally, the fresh herbs and pomegranate arils add a pop of color, as well as a burst of sweet and tart flavor. This salad is also packed with nutrients, fiber, and protein, making it a great option for anyone looking to eat healthy and feel satisfied. Enjoy it as a main dish or side dish.
Nutrition Per Serving
Calories: 540kcal | Carbohydrates: 63g | Protein: 36g | Fat: 18g
Ingredients
- 200 g red bell pepper
- 200 g yellow bell pepper
- 300 g eggplants
- 80 g chickpeas, canned
- 10 g extra virgin olive oil
- 1 tbsp zaatar (if you don’t have you can add cumin and paprika)
- 200 g greek yogurt, fat free
- 30 g goat labneh (or feta cheese)
- 1 head garlic roasted
- salt to taste
Topping:
- pomegrenate seeds
- fresh coriander
Video
Instructions
- Cut the eggplants in chunks, the bell peppers in halves and put them in a baking tray.
- Add the chickpeas, olive oil, zaatar, and massage with your hands to ensure everything is well coated.
- Cut off the top of the garlic bulb, exposing the top of the cloves. Wrap it in aluminium foil and drizzle a bit of olive oil over the garlic making sure it gets into the crevices between the cloves. Add salt and pepper. Make sure that the foil is tightly sealed before placing it in the baking tray with the vegetables.
- Bake in the oven for 30-40min at 190C or until vegetables are nicely roasted, and garlic soft golden.
- Prepare the yogurt base by mixing the yogurt with labneh goat, the cloves of the roasted garlic, 1 tbsp of zaatar and salt.
- Spread the yogurt at the bottom of a plate, add in the roasted veggies and chickpeas.
- Remove skin of bell peppers
- Top with pomegranate seeds, fresh coriander and indulge!
