Mediterranean Chickpea Salad with Roasted Vegetables and Lemon Herb Dressing
Tips for Experienced Cooks
To elevate the dish, consider roasting the chickpeas along with the vegetables for added texture and a nuttier flavor. Use a high-quality extra virgin olive oil for the dressing as it contributes significantly to the overall taste of the salad. Additionally, if you have time, allow the salad to marinate for an hour or more before serving to deepen the flavors. You can also sprinkle a pinch of red pepper flakes to the dressing for a subtle heat.
Step 1: Preheat oven and prepare vegetables
Preheat the oven to 400°F (200°C). Place the sliced bell peppers, zucchini, and red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
- 2 tablespoons olive oil
- Salt and pepper to taste
- Sliced bell peppers
- Sliced zucchini
- Sliced red onion
Step 2: Roast the vegetables
Roast the vegetables in the preheated oven for 20-25 minutes, until they are tender and slightly caramelized.
Step 3: Prepare the salad
In a large bowl, combine the chickpeas, roasted vegetables, cherry tomatoes, kalamata olives, feta cheese, and chopped parsley.
Step 4: Make the dressing
In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
Step 5: Assemble the salad
Pour the dressing over the salad and toss to combine. Let the salad marinate for at least 15 minutes to allow the flavors to meld together.
Step 6: Serve the salad
Serve the Mediterranean Chickpea Salad as a main dish or as a side dish with crusty bread.
Pantry Items
- 4 ounces feta cheese
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- salt
- pepper
Fresh Produce & Herbs
- 1 can chickpeas
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole zucchini
- 1 whole red onion
- 1 cup cherry tomatoes
- 1/2 cup kalamata olives
- 1/4 cup fresh parsley
Seasonings & Spices
- 1 clove garlic
- 1 teaspoon dried oregano
