Description
1 can (15 oz) chickpeas, drained and rinsed
1 zucchini, diced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
¼ cup basil pesto
1 tablespoon lemon juice
¼ cup crumbled feta cheese (optional)
2 tablespoons toasted pine nuts (optional)
Fresh basil leaves for garnish
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, black pepper, and garlic powder. Spread evenly on the baking sheet.
Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
In a large bowl, combine the roasted vegetables with chickpeas.
Stir in basil pesto and lemon juice, mixing well to coat everything evenly.
Top with crumbled feta cheese and toasted pine nuts, if using.
Garnish with fresh basil leaves and serve warm or chilled.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
1. Prep the Vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss the diced zucchini, red bell pepper, halved cherry tomatoes, and thinly sliced red onion with olive oil, salt, black pepper, and garlic powder until evenly coated.
2. Roast to Perfection: Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through. They are done when tender and showing caramelized edges.
3. Combine and Dress: Transfer the roasted vegetables to a large mixing bowl. Add the drained chickpeas. Pour in the basil pesto and lemon juice, then gently stir until everything is thoroughly and evenly coated.
4. Final Touches: Transfer the salad to a serving dish. Top with crumbled feta cheese and toasted pine nuts for a salty, crunchy contrast. Garnish with fresh basil leaves before serving.
Serving Suggestions
This versatile salad can be served warm, at room temperature, or chilled. For a light meal, serve it over a bed of fresh spinach or arugula. It makes an excellent side dish for grilled chicken, fish, or lamb. To turn it into a heartier main course, consider adding cooked quinoa, farro, or couscous. Pack it for a flavorful and satisfying lunch.
How-to Summary
This roasted vegetable and chickpea salad is a simple, one-pan wonder. Roast zucchini, bell pepper, tomatoes, and onion until caramelized. Combine with chickpeas and toss with a vibrant pesto and lemon juice dressing. Finish with optional feta and pine nuts for a delicious, nutrient-packed dish ready in about 35 minutes.
Frequently Asked Questions
Can I make this salad ahead of time? Absolutely. You can roast the vegetables and store them separately from the chickpeas and dressing in the fridge for up to 2 days. Combine everything just before serving to maintain the best texture.
What can I use instead of pesto? A good substitute is a mix of 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 1 minced garlic clove, and 2 tablespoons of chopped fresh herbs like basil or parsley.
How do I toast pine nuts? Place them in a dry skillet over medium-low heat. Stir frequently for 3-5 minutes until they are fragrant and lightly golden. Watch closely as they burn easily.
Is this recipe vegan-friendly? Yes, simply omit the feta cheese or use a plant-based alternative. Ensure your pesto is made without dairy (many store-bought varieties contain Parmesan).
Can I use different vegetables? Definitely. Broccoli, cauliflower, sweet potato, or asparagus would all work well. Adjust roasting times slightly based on the vegetable’s density.
Common Mistakes to Avoid
Avoid overcrowding the baking sheet, as this steams the vegetables instead of roasting them. Use two sheets if necessary. Do not skip stirring halfway through roasting for even cooking. Rinsing the chickpeas is crucial to remove the starchy canning liquid. Finally, be careful not to over-mix after adding the pesto to keep the roasted vegetables intact.
Conclusion
This roasted vegetable and chickpea salad is a celebration of simple, wholesome ingredients transformed by the heat of the oven. It’s a flexible, flavorful recipe that works as a standout side or a satisfying plant-based main. With minimal prep and maximum taste, it’s a perfect dish for busy weeknights or easy entertaining. Enjoy the delicious, healthy results of this straightforward culinary process.
