Mediterranean Roasted Vegetable and Chickpea Salad Recipe

Name: Mediterranean Roasted Vegetable and Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Medium Eggplant; 1 whole Medium Zucchini; 1 whole Medium Yellow Squash; 1/2 pounds Asparagus; 1/2 cups Extra Virgin Olive Oil; 1- 1/2 teaspoon Kosher Salt, Divided; 1 teaspoon Freshly Ground Black Pepper, Divided; 1/4 cups Plus 2 Tablespoons Red Wine Vinegar; 1- 1/2 teaspoon Minced Garlic; 1 teaspoon Dried Oregano; 1/2 teaspoons Dijon Mustard; 16 ounces, weight Canned Chickpeas, Rinsed And Drained; 3- 1/2 ounces, weight Feta Cheese, Crumbled; ⅓ cups Fresh Parsley, Chopped; Whole Wheat Pita Bread, Prepared Couscous, Or Prepared Quinoa, For Serving

Servings: persons

1 whole Medium Eggplant
1 whole Medium Zucchini
1 whole Medium Yellow Squash
1/2 pounds Asparagus
1/2 cups Extra Virgin Olive Oil
1- 1/2 teaspoon Kosher Salt, Divided
1 teaspoon Freshly Ground Black Pepper, Divided
1/4 cups Plus 2 Tablespoons Red Wine Vinegar
1- 1/2 teaspoon Minced Garlic
1 teaspoon Dried Oregano
1/2 teaspoons Dijon Mustard
16 ounces, weight Canned Chickpeas, Rinsed And Drained
3- 1/2 ounces, weight Feta Cheese, Crumbled
⅓ cups Fresh Parsley, Chopped
Whole Wheat Pita Bread, Prepared Couscous, Or Prepared Quinoa, For Serving

1
Place racks in upper and lower thirds of the oven and preheat oven to 400 F. Cut the eggplant, zucchini and squash into 1/2-inch thick cubes.
2
Remove tough ends from the asparagus and slice into 1/2-inch pieces.
3
Spread the sliced vegetables onto two rimmed baking sheets in a single layer.
4
Drizzle with half of the olive oil, then season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
5
Place in oven and roast until crisp-tender, 15 to 20 minutes, rotating the pans once halfway though.
6
Remove from oven and set aside.
7
Meanwhile, in a small bowl or large measuring cup whisk together the remaining half of the olive oil, remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, red wine vinegar, garlic, oregano, and Dijon.
8
While the vegetables are still warm, transfer them to a large serving bowl and add the chickpeas.
9
Pour the dressing over the top and toss gently to coat.
10
Gently stir in the feta and parsley.
11
Serve with pita, quinoa, or couscous.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 whole Medium Eggplant, 1 whole Medium Zucchini, 1 whole Medium Yellow Squash, 1/2 pounds Asparagus, and more.

Yes, Mediterranean Roasted Vegetable and Chickpea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mediterranean Roasted Vegetable and Chickpea Salad

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