Roasted Vegetable Chickpea Salad

$12.12 recipe / $2.02 serving

I’ve been craving vegetables like mad lately. Every day I just want a big ol’ veggie-licious salad. But sometimes that doesn’t fill me up enough, so that’s when I start adding in the beans… or chickpeas, to be more specific.

This hearty salad combines two of my absolute favorite things – roasted vegetables and chickpeas. Oh, wait. Three of my favorite things – feta, too! Roasted vegetables have a deep, sweet, rich flavor and the buttery chickpeas help give you something to really sink your teeth into. Flecks of herbs and feta make sure the flavor is multi-dimensional and a splash of lemon juice at the end keeps the salad light and fresh enough for summer. It’s quite filling on its own, but you could serve it over a little hot rice to complete the proteins and made a nice vegetarian meal out of it.

I know it’s hot out and you may not want to turn on your oven to roast the vegetables, but you could grill the veggies outside instead. Rather than dicing the vegetables, cut them into big enough chunks so that they don’t fall through onto the coals and then dice them up after grilling. The salad will have an even more amazing and smokey flavor!

Roasted Vegetable Chickpea Salad

Roasted Vegetable Chickpea Salad

5.0 from 7 reviews
Roasted Vegetable Chickpea Salad
 
Prep time
Cook time
Total time
 
Total Cost: $12.12
Cost Per Serving: $2.02
Serves: 6
Ingredients
  • 1 medium zucchini $1.60
  • 1 medium yellow squash $1.44
  • 1 medium red onion $1.08
  • 1 medium eggplant $2.28
  • 8 oz. white button mushrooms $1.50
  • 2 Tbsp. olive oil $0.32
  • 1 clove garlic $0.08
  • ½ tsp dried oregano $0.03
  • ½ tsp salt (plus more to taste) $0.05
  • Freshly cracked pepper $0.05
  • 2 (15 oz.) cans chickpeas $2.54
  • ¼ bunch fresh parsley $0.20
  • 2 oz. feta cheese $0.87
  • 1½ Tbsp lemon juice $0.08
Instructions
  1. Preheat the oven to 400 degrees. Line two baking sheets with foil and give them a light coat of non-stick spray. Dice the zucchini, squash, onion, eggplant, and mushrooms into 1-inch pieces. Place them in a large bowl.
  2. Mince the garlic and stir it together with the olive oil, dried oregano, about ½ tsp of salt, and a healthy dose of freshly cracked pepper. Pour the oil mixture over the diced vegetables and toss to coat. Spread the seasoned vegetable out onto the baking sheets, making sure they are not piled on top of one another.
  3. Roast the vegetables in the preheated oven for about 45 minutes, or until golden brown on the edges. Stir once half way through.
  4. Meanwhile, drain and rinse the chickpeas in a colander. Roughly chop the parsley and crumble the feta.
  5. Once the vegetables are done cooking, allow them to cool for about 5 minutes. Combine the drained chickpeas, roasted vegetables, parsley, and feta in a large bowl. Sprinkle with lemon juice and gently stir the ingredients to combine. Taste and add more salt if needed.

 

Roasted Vegetable Chickpea Salad

Step by Step Photos

VegetablesThese are the vegetables that I used, although you could customize this to fit whatever you may have in your (or your friends’) garden. I feel like I paid too much for these vegetables… I need to start shopping around for a new place to get good vegetables.

Ready to RoastPreheat the oven to 400 degrees. Cut the vegetables into 1-inch pieces and then place them in a large bowl. Combine the olive oil, minced garlic, oregano, 1/2 tsp of salt, and a good dose of freshly cracked pepper in a small bowl, then pour over the vegetables. Toss to coat in the seasoning. Spread the vegetables out over two baking sheets so that they are not piled on top of one another. Roast for about 45 minutes in the preheated oven, stirring once half way through. I lined my baking sheets with foil and then spritzed with non-stick spray for easy clean up. Even though you’ve coated the vegetables with oil, the extra layer of non-stick spray can help a LOT.

Rinse ChickpeasI like to drain and rinse my chickpeas to get rid of the slimy/salty bean water. Let them drain really well.

Parsley & FetaMeanwhile, chop the parsley and crumble the feta. I buy an 8oz. block of feta and just cut it into quarters so that I know how much I’m using. 

Combine SaladWhen the vegetables are finished roasting (they should be golden brown along the edges), let them cool for a few minutes. Place the chickpeas, roasted vegetables, feta, and parsley in a large bowl. Sprinkle the lemon juice over top. 

Roasted Vegetable Chickpea SaladThen stir it gently to combine. I say “gently” because the vegetables are pretty soft and will get mushy if over stirred. Taste the salad and adjust the salt if needed. This is the point where you have to refrain from shoveling it into your mouth.

Roasted Vegetable Chickpea SaladI pity the fool who doesn’t like vegetables.

20 Comments

  1. Laura says:

    I’ve tried quite a few of your recipes, but this one has to be my favorite thus far. I did the veggies today on the grill and then served them over a bed of baby beet greens (my beets needed thinning) and it was sooo delicious. The veggies got such a fantastic color and flavor from the grill too. Nice one!

  2. Vania says:

    omg, i made this today and it was delicious, thank you for this recipe. I’m loving your website

  3. This was a great way to utilize those big zucchinis that you forgot about and now they’re as big as your lower leg.

  4. Timi Pap says:

    This was awesome! I served over rice-delicious!

  5. Jenna says:

    Made this yesterday and was blown away! I was so happy to pack a bowl of it to have for lunch today!

  6. I made this earlier this week and it was (and still is!) delicious. I made it as a side to go with some simple sauteed chicken pieces.

  7. sophia says:

    Do you go to your local farmer’s market at all? I went a few weeks ago with $20 in my pocket and got like 3x the amount of veggies here in this recipe for about $14 total. I couldn’t believe how cheap everything was. Ridiculously cheap. And delicious. I’ll be trying this out soon, I’m going to the farmer’s market here tomorrow though :)

    • Oh I’m so jealous! I wasn’t impressed by the farmers market here, but when I started the blog I had access to an amazing year round produce market that was HUGE. I bought ALL of my veggies there. The selection was always fantastic and it was so inexpensive. *sigh* I miss it!

  8. Harrison says:

    This looks amazing.

    You’re an amazing person for making this blog. Keep on fighting the good fight! It’s a goal of mine to work my way through all your vegetarian-friendly recipes.

  9. Roasted summer veg for the win! I love the idea of adding chickpeas to make it a full meal. :)

  10. G’day! Love the ease and simplicity, true!
    Your recipe and photo look so YUM and healthy and is now on my list to do! Thank you!
    Cheers! Joanne
    http://www.facebook.com/whatsonthelist

  11. This is genius!! I had these ingredients in my fridge all week and was wracking my brain on how to use it up. I JUST HAD TO THROW IT ALL TOGETHER!! Instead of feta and parsley, I mixed them with some pesto I had to use up and it’s happily marinating in the fridge as we speak.

  12. you don’t have to combine proteins in a vegetarian (or vegan) diet, that’s a myth ;) for more information about that please read: http://michaelbluejay.com/veg/protein.html
    there is no such thing as an incomplete protein.

    • Yes, that’s an old idea from the ’70s or something! As long as you eat a generally balanced diet the proteins should align.

  13. Jessica C says:

    This recipe looks awesome– do you think it would work well if after making it, I chilled it in the fridge for lunches that week?

    • Yep! That’s how I plan to eat it and I just reheated a bowl for lunch. It was SO good that I had to stop myself from going back for seconds (gotta save some for lunches this week!).

  14. Sabina says:

    This is perfect, full of vitamins and in season, I’m growing all those vegetables in my garden, all I need is a can of boiled chickpeas (they are so convenient), feta and mushrooms from the store and I’ll be eating this by tomorrow!!

  15. This salad sounds so awesome! Yum!!

  16. Megan says:

    If chickpeas were buttery, I’d be eating them a lot more often. But I’m going to make this soon – I like the combination of ingredients and it seems like it could be satisfying. Thanks!

    • Hahaha, maybe it’s just me, but I could eat them straight out of the can as a snack because they taste so buttery to me! :D

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