This Warm Mediterranean Salad is a warm mix of roasted vegetables tossed with chickpeas, arugula and a Lemon Vinaigrette.
Spring is heading our way in just about a month and I’m starting to think about warm weather food! If you love warm salads, this Warm Mediterranean Salad is for you. It can be served warm or even at room temperature. Much like the Roast Vegetable Couscous Salad, this recipe uses roasted vegetables mixed in with fresher ingredients. This goes great with either Garlic Knots or Homemade Baguette Bread.
Check out more Chickpea Recipes!
What is This Salad Like
- Difficulty – This is a pretty easy recipe to make. All the vegetables are roasted on a baking tray and then tossed with the chickpeas, arugula and a dressing.
- Taste – This salad has a wonderful fresh yet warming flavour from all the roasted Mediterranean vegetables. The chickpeas make it a little hearty and filling.
- Serving – This salad makes about four servings. You can easily adjust the serving size in the recipe card at the end of the post.
Ingredients
- Bell peppers – I used a mix of red, green and yellow bell peppers.
- Cherry tomatoes – Small cherry/grape tomatoes are added to the mix of vegetables.
- Zucchini – I added one medium zucchini.
- Garlic – Fresh minced garlic is added to the vegetables.
- Olive oil – Olive oil adds a great flavour to the roasted vegetables.
- Salt – A small amount of salt is added to the vegetables to enhance the flavours.
- Chickpeas – I used canned chickpeas that were drained and rinsed before adding them to this salad.
- Lemon vinaigrette – This recipes uses a little of my homemade Lemon Vinaigrette for a fantastic flavour.
- Arugula – Fresh arugula is added just at the end for extra freshness.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Roast vegetables – Preheat oven to 350 degrees F. Arrange the vegetables on a large baking tray, drizzle over the olive oil, salt and garlic. Toss well to combine and place in the oven. Roast for 25 minutes and stir the vegetables. Place back in the oven for about 20 more minutes.
- Assemble salad – Remove the vegetables from the oven and transfer to a large salad bowl. Add the chickpeas and the lemon vinaigrette. Stir well to combine.
- Serve – Just before serving, add the arugula and give a good toss. Serve warm.
Recipe Tips
- Cut vegetables to the same size – Try to cut the vegetables to approximately the same size to ensure even cooking.
- Add arugula before serving – I don’t recommend adding the arugula until just before serving.
Substitutions
- Lemon Vinaigrette – I made my homemade Lemon Vinaigrette for this recipe. You can omit the dressing all together if you like. Alternatively, you can add a store bought Italian dressing.
- Arugula – You can opt for baby spinach or even kale.
Serving
- 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.
Mediterranean Quinoa with Roasted Vegetables
This Mediterranean Quinoa with Roasted Vegetables is a fantastic dish to enjoy at any season. It's packed full of high fiber quinoa, roasted zucchini, bell peppers and cherry tomatoes. It's wrapped up in a light honey lemon dressing for a touch of sweetness that's absolutely delicious!
Check out this recipe
Mediterranean Stuffed Mini Peppers
These Mediterranean Stuffed Mini Peppers are the perfect summer appetizer. Peppers filled with zucchini, tomatoes, herbs and topped with mozzarella cheese. They are baked until soft, golden and delicious!
Check out this recipe
Slow Roasted Cherry Tomatoes
Slow Roasted Cherry Tomatoes are easy to make, full of flavour and a great addition to pasta, rice, bruschetta and so much more. These are slowly roasted with just olive oil and sea salt and are a great way to use up seasonal produce.
Check out this recipe
Warm Mediterranean Salad
This Warm Mediterranean Salad is a warm mix of roasted vegetables tossed with chickpeas, arugula and a Lemon Vinaigrette.
Servings: 4 servings
Calories: 210kcal
Ingredients
- 3 bell peppers roughly cut into 1 inch pieces
- 2 cups cherry tomatoes
- 1 zucchini halved length ways and then cut into slices
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1/2 salt
- 1 1/2 cups chickpeas cooked
- 3 tablespoons lemon vinaigrette * see recipe notes
- A few large handfuls of fresh arugula
Instructions
- Preheat oven to 350 degrees F. Arrange the vegetables on a large baking tray, drizzle over the olive oil, salt and garlic. Toss well to combine and place in the oven. Roast for 25 minutes and stir the vegetables. Place back in the oven for about 20 more minutes.
- Remove the vegetables from the oven and transfer to a large salad bowl. Add the chickpeas and the lemon vinaigrette. Stir well to combine.
- Just before serving, add the arugula and give a good toss. Serve warm.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
I made my own homemade Lemon Vinaigrette. You can easily dress this salad with Italian dressing.
Nutrition Facts
Warm Mediterranean Salad
Amount Per Serving (1 serving)
Calories 210
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 20mg1%
Potassium 664mg19%
Carbohydrates 27g9%
Fiber 8g33%
Sugar 10g11%
Protein 8g16%
Vitamin A 3273IU65%
Vitamin C 141mg171%
Calcium 55mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Thanks For Stopping By & Hope To See You Soon!
