From your bariatric nutrition team

The start of the New Year is the perfect time to kickstart a new healthier version of you. For many of us, the holidays can take a toll on our healthy eating plans. With all the parties, gatherings, and over-indulging, you may be craving some light, wholesome, healthy meals. And you may want a little reprieve from all the cooking and time-consuming recipes that holiday meals require. This recipe is simple to put together, only requires one pan for easy prep and clean-up and is super versatile. Pair with a simple protein such as premade, store bought rotisserie chicken for a complete meal.

Makes 4 servings


  • 2 cups cherry or grape tomatoes, either leave whole or cut in half
  • 2 bell peppers (any color), seeded and cut into 2-inch pieces
  • 1 zucchini, cut into 2-inch pieces
  • 1 small red onion, peeled and cut into 2-inch pieces
  • 1 15oz. can chickpeas, rinsed and drained
  • 1 lb. bag baby prewashed arugula or baby spinach
  • 3 tbsp. olive oil
  • Salt and pepper to taste
  • Crushed red pepper flakes to taste


  1. Preheat oven to 425°F
  2. Line a large-rimmed sheet pan (such as a jelly roll pan) with parchment or aluminum foil. Place the vegetables on the sheet pan and drizzle with olive oil then sprinkle with salt, pepper, and pepper flakes. Toss gently to coat the vegetables.
  3. Bake for 15 minutes.
  4. Add chickpeas to the veggies, stir and cook another 15 minutes or until veggies are slightly browned.
  5. Remove from oven. Scatter the greens over the veggie mixture and stir so the heat of the veggies wilts the greens.


Serving suggestions:  Drizzle salad with a little vinegar, or your favorite pesto. Be creative and feel free to add other veggies, such as eggplant, cauliflower or broccoli, or swap out for whatever you have on hand.


Nutrition:  276 calories, 9g protein, 32 carbs; 14g fat