Roasted Vegetable Chickpea Salad
Recipe type: Salad
Cook time: 
Total time: 
Serves: 4-8
  • 2-3 red peppers (depending on their size)
  • 3 plum tomatoes
  • 3-4 shallots
  • 1-2 cloves garlic, minced
  • ⅓ cup olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon parsley flakes
  • ¼ teaspoon ground black pepper
  • 2 cans chickpeas
  1. Preheat oven to 375. Line a cookie sheet with parchment paper.
  2. Chop the tomatoes and peppers into evenly sized small chunks. Slice shallots into half rings. Toss vegetables with minced garlic, olive oil, salt, herbs and pepper.
  3. Spread vegetable mix in a roughly single layer on parchment lined cookie sheet. Bake at 375 for 30-35 minutes, stirring occasionally.
  4. Meanwhile, open the two cans of chickpeas, drain all of the liquid from the can, and rinse well with warm water. Drain completely. (I like to lay the chickpeas on a couple sheets of paper towel to make sure they are completely dry.) Place chickpeas in a large mixing bowl.
  5. When vegetables are soft and just starting to brown, remove from oven. Pour the entire contents of the tray into the bowl with the chickpeas. (Make sure to get all of the oil, as this will become the “dressing” for your salad.) Toss the vegetables with the chickpeas.
  6. This salad is delicious served warm when freshly made, but believe it or not, it is possibly even better served cold the next day, after all of the flavors have had a chance to seep in.
Recipe by Overtime Cook at