Vegan Grilled Vegetable And Chickpea Salad Recipe

About this recipe

A vibrant and healthy dinner option featuring grilled vegetables, chickpeas, and fresh basil, all tossed in a tangy balsamic marinade. Perfect for solution seekers looking for a quick and satisfying vegan meal.

Ingredients

• 250 g Spinach - Chopped
• 14 g On1Y Basil Leaves
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 250 g Organically Grown Green Capsicum
• 250 g Zucchini Green
• 180 g Button Mushroom (Alimbi)
• 500Ml Pietro Coricelli Aceto Balsamic Vinegar
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 80 g Knorr Vegetables Stock Cubes
• 100 g Everest White Pepper

Instructions

1. 1. In a small bowl, whisk together 1/2 cup balsamic vinegar, 2 tablespoons lemon juice, 2 tablespoons water, and a pinch of fresh ground black pepper to create the marinade.
2. 2. Heat a non-stick grill pan or frying pan over high heat.
3. 3. Brush the red pepper, green pepper, zucchini, and button mushrooms with the prepared marinade.
4. 4. Place the vegetables on the hot pan and grill for 1-2 minutes on each side, or until they are golden and slightly charred.
5. 5. Arrange the spinach leaves on a serving platter and top with the grilled vegetables.
6. 6. Scatter the chickpeas and fresh basil leaves over the vegetables.
7. 7. Drizzle the remaining marinade over the salad and serve immediately with crusty wholemeal bread rolls.