Moroccan Vegetable and Chickpea Salad

Instructions

1. 1
   Roast the diced zucchini, carrot, and pumpkin cubes in a 400°F oven for 15 minutes until tender and lightly caramelized.
2. 2
   In a large bowl, combine roasted vegetables, chickpeas, and bell pepper.
3. 3
   Whisk together olive oil, lemon juice, cumin, salt, and pepper.
4. 4
   Pour dressing over vegetables and toss gently.
5. 5
   Top with fresh cilantro and mint just before serving.
6. 6
   Serve at room temperature or lightly chilled.