Grilled Vegetable Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty grain bowl with roasted vegetables, quinoa, crispy chickpeas, tender kale, and creamy tahini dressing. Loaded with charred flavor from grilling. Nutritious and satisfying for warm-weather eating.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5-Minute Tahini Dressing
- 1 bunch kale, stems removed and roughly chopped
- 2 bell peppers, cut into thick slices
- 1 large zucchini, cut into thick rounds
- 1 bunch asparagus, ends removed and cut into thirds
- 4 oz. crimini mushrooms, cut into thick slices
- 2 ears corn, shucked
- 4 lemons, halved
- 1 (15.5 oz) can chickpeas, drained and rinsed (about 1 1/2 cups)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- Salt and black pepper, as desired
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 511mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 669mg
- Calcium
- 187mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 511MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.