Power Query Vegetable and Chickpea Salad with Citrus Dressing
A fresh and vibrant salad featuring roasted vegetables and chickpeas tossed in a bright citrus dressing, perfect for a healthy meal. This Mediterranean-inspired salad recipe (vegetarian), ready in about 30 minutes, pairs zucchini, diced into 1/2-inch pieces, red bell pepper, diced, carrot, diced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 cups chickpeas, cooked or canned, drained and rinsed
- 1 medium zucchini, diced into 1/2-inch pieces
- 1 medium red bell pepper, diced
- 1 large carrot, diced
- 1 small red onion, thinly sliced
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 2 tbsp orange juice
- 1 tsp honey
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 diced zucchini, 1 diced red bell pepper, and 1 diced large carrot with 1.5 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
- Step 2: In a large bowl, combine 1.5 cups drained chickpeas and 1 small thinly sliced red onion.
- Step 3: Add the roasted vegetables to the chickpeas and onion.
- Step 4: In a small bowl, whisk together 1.5 tbsp olive oil, 3 tbsp lemon juice, 2 tbsp orange juice, 1 tsp honey, 1/2 tsp black pepper, and 1/2 tsp salt until emulsified.
- Step 5: Pour the dressing over the salad and toss gently to coat everything evenly.
- Step 6: Sprinkle 2 tbsp chopped fresh parsley on top before serving. Serve chilled or at room temperature.
Frequently asked questions
How long does Power Query Vegetable and Chickpea Salad with Citrus Dressing take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Power Query Vegetable and Chickpea Salad with Citrus Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red bell pepper, diced from drying out.
Can I substitute ingredients in Power Query Vegetable and Chickpea Salad with Citrus Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Power Query Vegetable and Chickpea Salad with Citrus Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Power Query Vegetable and Chickpea Salad with Citrus Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
