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
This flavorful and hearty salad combines rich roasted vegetables, buttery chickpeas, feta, and herbs for big flavor and belly filling power!
- 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
- 1/2 tsp dried oregano $0.03
- 1/2 tsp salt plus more to taste $0.05
- freshly cracked pepper $0.05
- 2- 15 oz cans chickpeas $2.54
- 1/4 bunch fresh parsley $0.20
- 2 oz feta cheese $0.87
- 1 1/2 Tbsp lemon juice $0.08
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.
Mince the garlic and stir it together with the olive oil, dried oregano, about 1/2 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.
Roast the vegetables in the preheated oven for about 45 minutes, or until golden brown on the edges. Stir once half way through.
Meanwhile, drain and rinse the chickpeas in a colander. Roughly chop the parsley and crumble the feta.
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.
Step by Step Photos
These 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.
Preheat 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.
I like to drain and rinse my chickpeas to get rid of the slimy/salty bean water. Let them drain really well.
Meanwhile, 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.
When 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.
Then 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.
I pity the fool who doesn’t like vegetables.