Description
This Mediterranean Roasted Veggie & Chickpea Salad is a vibrant, healthy dish bursting with roasted bell peppers, zucchini, red onion, cherry tomatoes, broccoli, and chickpeas seasoned with Mediterranean spices. Finished with a zesty lemon-herb vinaigrette and garnished with fresh greens, feta cheese, and mint, this salad serves as a flavorful, nutrient-packed meal perfect for any time of the year.
Ingredients
Scale
Roasted Vegetables and Chickpeas
- 2 large Bell Peppers (red, yellow, or orange, cored and cut into 1-inch pieces)
- 1 medium Zucchini (trimmed and cut into 1/2-inch half-moons)
- 1/2 medium Red Onion (cut into 1-inch wedges)
- 1 pint Cherry Tomatoes (halved)
- 2 cups Broccoli Florets (small)
- 1 15-oz can Chickpeas (rinsed and drained)
- 3 tbsp Olive Oil
- 1 tsp Dried Oregano
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Black Pepper (or to taste)
Vinaigrette
- 1/4 cup Extra Virgin Olive Oil
- 3 tbsp Lemon Juice (freshly squeezed)
- 1 tsp Dijon Mustard
- 1/2 tsp Dried Dill
- 2 tbsp Fresh Parsley (chopped)
- 1 clove Garlic (minced)
- 1/4 tsp Salt (or to taste)
- 1/8 tsp Black Pepper (or to taste)
To Serve
- 4 cups Baby Spinach or Mixed Greens
- 1/4 cup Feta Cheese (crumbled)
- 1 tbsp Fresh Mint (chopped)
Instructions
- Prepare the Vegetables for Roasting: Core and cut the bell peppers into 1-inch pieces; trim the zucchini and slice into 1/2-inch half-moons; cut the red onion into 1-inch wedges; halve the cherry tomatoes; and separate the broccoli into small florets.
- Preheat Oven and Prepare Pans: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Combine Vegetables and Chickpeas: In a large mixing bowl, add the prepared bell peppers, zucchini, red onion, cherry tomatoes, broccoli florets, and the rinsed and drained chickpeas.
- Season the Vegetables: Drizzle the mixture with 3 tablespoons of olive oil. Sprinkle over the dried oregano, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to evenly coat all ingredients.
- Roast the Vegetables and Chickpeas: Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheets. Avoid overcrowding to allow proper roasting instead of steaming. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender-crisp and slightly caramelized.
- Whisk the Vinaigrette: While the vegetables roast, combine the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, dried dill, chopped fresh parsley, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Whisk until well combined and emulsified.
- Cool the Vegetables: Once roasted, remove the vegetables and chickpeas from the oven and let them cool for 5 to 10 minutes to allow flavors to meld and prevent greens wilting.
- Combine Salad and Dressing: Transfer the cooled roasted vegetables and chickpeas to a large serving bowl. Pour the lemon-herb vinaigrette over them and gently toss to combine evenly.
- Serve the Salad: Serve the salad warm or at room temperature over a bed of baby spinach or mixed greens. Garnish with crumbled feta cheese and chopped fresh mint if desired for a fresh, Mediterranean finish.
Notes
- You can swap out the vegetables for seasonal favorites such as eggplant or asparagus depending on availability.
- For a vegan option, omit the feta cheese or use a plant-based alternative.
- Leftovers keep well refrigerated for up to 3 days and can be served cold or gently reheated.
- To add more protein, consider mixing in grilled chicken or cooked quinoa.
- Adjust the seasoning to taste, especially the salt and pepper, to suit your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Mediterranean Salad, Roasted Vegetables, Chickpea Salad, Healthy Salad, Vegetarian Salad, Easy Dinner, Lemon Vinaigrette
