Red, White, and Green Delight: 4th of July Healthy Salad

July is a month of celebration in the United States, with two major events taking place: National Grilling Day and Independence Day. Both of these events are a time for gathering with friends and family, enjoying the summer weather, and, of course, grilling! Grilling can be a healthy and delicious way to celebrate, as long as you choose the right foods and cooking methods.

This Grilled Veggie and Garbanzo Beans Salad is perfect for a healthy and festive 4th of July celebration. It’s colorful, nutritious, and easy to prepare. The lemon-tahini dressing adds a delicious, creamy touch without the need for dairy.

Ingredients

  • 1 can garbanzo beans BPA free can, rinsed

  • 1 red bell pepper, cut into large chunks

  • 1 yellow bell pepper, cut into large chunks

  • 1 zucchini, sliced

  • 1 red onion, cut into wedges

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • 1/2 cup fresh parsley, chopped

  • 1/4 cup fresh basil, chopped

  • 2 tablespoons olive oil

  • Salt and pepper to taste

For the Lemon-Tahini Dressing:

  • 1/4 cup tahini

  • 1/4 cup fresh lemon juice

  • 2 tablespoons olive oil

  • 2 tablespoons water

  • 1 garlic clove, minced

  • 1 teaspoon maple syrup or honey (optional)

  • Salt and pepper to taste

Instructions

  1. Garbanzo Beans:

    • Open the can and drain the liquid in a strainer and rinse the beans. Let it sit while cooking your veggies.

  1. Grill the Vegetables:

    • Preheat your grill to medium-high heat or your oven to 350.

    • Toss the bell peppers, zucchini, and red onion with 2 tablespoons of olive oil, salt, and pepper.

    • Place the vegetables on the grill or baking tray and cook for about 7 minutes on each side, or until they are tender and have nice grill marks or browned on top in the oven.

    • Remove the vegetables from the grill and let them cool slightly. Once cooled, chop them into bite-sized pieces.

  1. Prepare the Dressing while the veggies are cooking:

    • In a small bowl, whisk together tahini, lemon juice, olive oil, water, minced garlic, and maple syrup or honey (if using). Season with salt and pepper to taste. Adjust the consistency with a bit more water if needed.

  1. Assemble the Salad:

    • In a large bowl, combine the garbanzo beans, grilled vegetables, cherry tomatoes, cucumber, parsley, and basil.

    • Pour the lemon-tahini dressing over the salad and toss to coat everything evenly.

  1. Serve:

    • Transfer the salad to a serving platter or individual plates. Garnish with extra fresh herbs if desired. Serve at room temperature or chilled.

Enjoy!

This Grilled Veggie and Garbanzo Salad is not only healthy but also bursting with flavors and colors, making it an ideal dish for your 4th of July festivities. It’s vegan, gluten-free, and packed with nutrients to keep you energized and satisfied. Enjoy this delicious salad with family and friends as you celebrate Independence Day!

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