Go Back
A vibrant roasted veggies salad in a white bowl, featuring spinach, sweet potato, halloumi, peppers, and pumpkin seeds with a dark dressing.
Maryam

Mediterranean Roasted Veggie & Chickpea Salad

A vibrant and hearty salad featuring perfectly roasted seasonal vegetables and chickpeas, tossed in a zesty lemon-herb vinaigrette. Perfect as a satisfying main course or a substantial side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean, Vegetarian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 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
For the Lemon-Herb Vinaigrette
  • 1/4 cup Olive Oil extra virgin
  • 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
For Serving (Optional)
  • 1/4 cup Feta Cheese crumbled
  • 1 tbsp Fresh Mint chopped
  • 4 cups Baby Spinach or Mixed Greens

Equipment

  • Large baking sheets
  • Large mixing bowls
  • Whisk
  • Sharp knife
  • Cutting board

Method
 

Prepare the Vegetables for Roasting
  1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup.
  2. In a large mixing bowl, combine the bell peppers, zucchini, red onion, cherry tomatoes, and broccoli florets. Add the rinsed and drained chickpeas to the bowl.
Season and Roast
  1. Drizzle the vegetables and chickpeas with 3 tablespoons of olive oil, then sprinkle with dried oregano, smoked paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss everything well to ensure all ingredients are evenly coated.
  2. Spread the seasoned vegetables and chickpeas in a single layer across the two prepared baking sheets. Make sure not to overcrowd the sheets, as this helps the vegetables roast rather than steam. Roast for 25-30 minutes, or until the vegetables are tender-crisp and slightly caramelized. Stir them halfway through cooking for even browning.
Prepare the Vinaigrette
  1. While the vegetables are roasting, prepare the vinaigrette. In a small bowl, whisk together the 1/4 cup extra virgin olive oil, fresh lemon juice, Dijon mustard, dried dill, chopped fresh parsley, minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper until well combined and emulsified.
Assemble and Serve
  1. Once roasted, remove the vegetables and chickpeas from the oven and let them cool for 5-10 minutes. This helps the flavors meld and prevents wilting if adding greens.
  2. Transfer the roasted vegetables and chickpeas to a large serving bowl. Pour the lemon-herb vinaigrette over them and gently toss to combine thoroughly.
  3. Serve the salad warm or at room temperature. For an even heartier meal, serve over a bed of baby spinach or mixed greens, and garnish with crumbled feta cheese and fresh mint, if desired.

Notes

This roasted veggie salad is excellent for meal prep! You can roast the vegetables and prepare the dressing in advance. Store them separately in airtight containers in the refrigerator for up to 3-4 days. Combine just before serving for optimal freshness. Feel free to customize the vegetables based on what's in season – eggplant, sweet potatoes, asparagus, or cauliflower would also be delicious additions.