Why not give this Roasted Vegetable Chickpea Salad a try now that the weather is warming up. A warm salad made with chickpeas and roasted vegetables all wrapped up with a minted lemon vinaigrette.

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This salad is full of flavour and so easy to put together.  Much like the Lemon Herb Couscous Salad, this is a substantial salad that is absolutely delicious, versatile and great as a Side Dish to many Main Courses!

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What Is This Salad Like

• Difficulty – This is a very easy recipe to make. It has two parts and comes together in about an hour.
• Taste – A great tasting dish with hearty chickpeas, roasted vegetables, fresh mint and a wonderful Lemon Vinaigrette.
• Serving – This dish will make between 4 – 6 servings. Keep in mind, you can easily adjust the serving size in the recipe card at the end of the post.

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Ingredients

• Chickpeas – I used jar chickpeas. If you prefer you can soak and cook your own. Just remember preparing chickpeas does take a long time as the chickpeas will have to soak overnight.
• Red pepper – I used a medium sized red bell pepper for this dish. I cut it into approximately 1-inch pieces.
• Zucchini – A medium sized zucchini cut into about 1-inch pieces. You don’t need to peel the zucchini for this recipe.
• Lemon vinaigrette – I made a vinaigrette from lemon juice, lemon zest, olive oil, white wine vinegar, salt, pepper and fresh mint.Juice and zest of one lemon

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C.
2. Make vinaigrette – Make the vinaigrette in a small bowl by combining the olive oil, vinegar, lemon juice, lemon zest, salt, black pepper and fresh mint. Stir to combine and set aside.
3. Roast vegetables – Place the chopped zucchini and red peppers on a large baking tray. Evenly spread out and drizzle over olive oil. Season with salt and pepper. Roast for about 30 minutes or until soft and cooked. Remove from the oven.
4. Combine salad – In a large salad bowl, combine the chickpeas with the roasted vegetables and stir to combine. Pour over the vinaigrette and stir well to combine.
5. Serve – Serve this salad warm with grilled seafood or chicken.

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Recipe Tips

• Prep in advance – You can make the vinaigrette up to two days in advance. As well, you can prep and store the vegetables in an airtight container in the fridge up to three days before cooking.
• Using uncooked chickpeas – I used jarred chickpeas for this recipe. You can cook your own. But remember chickpeas need to be soaked overnight and then they take up to two hours to cook. Keep this in mind if you are going down this road with the recipe.

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Substitutions

• Can chickpeas – You can also cook your own chickpeas if you like. Just remember they need to be soaked for about 8 hours as well as then cooked between 1 – 1 1/2 hours.
• Vegetables – You can use any colour peppers that you like, eggplant, and even red onions work too.
• Fresh mint – You can use fresh basil or fresh parsley.
• Additional ingredients – The addition of cubed mozzarella or crumbled feta will also work.

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Serving and Storage

• Chicken & Turkey – I’ve served this with the Green Olive Chicken so many times and it goes great. As well, the Roasted Spatchcock Chicken would be great.
• Fish & Seafood – Why not serve it alongside the Lemon Crusted Baked Cod or the Pan Fried Hake.
• Beef & Pork – Serve it with the Moroccan Spiced Pork Kebabs or the Barbecue Pork Tenderloin.

• Storage
  • This chickpea salad will keep for about two days covered in the fridge. It’s best to take it out of the fridge about 30 minutes before serving.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!