Are you ready to embark on a culinary journey that will transport you straight to the sun-drenched coastlines of the Mediterranean? This Roasted Vegetable Chickpea Salad is not just a recipe—it's a flavor explosion waiting to happen in your kitchen! Imagine crispy chickpeas, caramelized vegetables, and tangy feta cheese coming together in a dish so delicious, it'll make your weeknight meals feel like a gourmet restaurant experience.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 red onion, diced
- 2 cups cherry tomatoes, halved
- 3 tbsp olive oil
- 1 tsp oregano
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Drain and rinse the chickpeas thoroughly, then pat them dry with a clean kitchen towel to remove excess moisture. This helps them crisp up during roasting.
- Dice the zucchini, bell pepper, and red onion into roughly uniform 1-inch pieces to ensure even cooking. Halve the cherry tomatoes.
- In a large mixing bowl, combine the prepared vegetables and chickpeas. Drizzle with olive oil, then sprinkle with dried oregano, salt, and freshly ground black pepper. Toss everything carefully to ensure even coating.
- Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet. Ensure vegetables are not overcrowded to allow proper roasting and caramelization.
- Roast in the preheated oven for 25-30 minutes, stirring once halfway through to promote even browning. Vegetables should be tender and slightly charred at the edges.
- Remove from oven and let cool for 5-10 minutes. This allows flavors to meld and vegetables to settle.
- Transfer the roasted vegetables to a serving bowl. Sprinkle crumbled feta cheese over the top for added creaminess and tangy flavor.
- Serve warm or at room temperature. Can be enjoyed as a standalone salad or as a side dish with grilled proteins.
Tips
- Moisture is the enemy of crispiness! Always pat your chickpeas completely dry before roasting to ensure they get that perfect golden crunch.
- Use a large baking sheet and don't overcrowd your vegetables. This allows them to roast and caramelize instead of steaming.
- For extra flavor, consider adding a sprinkle of smoked paprika or za'atar spice blend to your vegetable mix before roasting.
- If you want a more protein-packed meal, add grilled chicken or shrimp to make this salad a complete dinner.
- Leftovers can be stored in the refrigerator for 2-3 days and taste delicious cold or gently reheated.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 10g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
