Roasted Vegetable Chickpea Salad

Serves 6



1 medium zucchini

1 medium yellow squash

1 medium red onion

1 medium eggplant

1 cup mushrooms, sliced

2 tbsp. extra virgin olive oil

1 clove fresh garlic, minced

1 tbsp. fresh oregano, chopped or ½ tsp. dried

½ tsp. sea salt

¼ tsp. black pepper

2 15-oz. cans of chickpeas

¼ bunch fresh parsley

1 ½ tbsp. lemon juice

2 oz. feta cheese (optional)



  1. Preheat oven to 400 degrees F and line 2 baking sheets with foil then spray with a light coat of non-stick spray
  2. Dice the zucchini, squash, onion, eggplant, and mushrooms into 1-inch pieces and place in a large bowl
  3. Combine the olive oil, minced garlic, oregano, sea salt, and pepper in a small bowl then pour over the diced vegetables and toss until evenly coated
  4. Spread the vegetables out onto baking sheet and roast in oven for about 25 minutes then stir
  5. Continue baking for about 20 more minutes, or until vegetables are golden brown on edges
  6. While roasting, drain and rinse the chickpeas and chop the parsley
  7. Once vegetables are done, remove from oven and allow to cool for about 5 minutes then place in a large bowl and mix in the chickpeas and parsley
  8. Add crumbled feta cheese if desired
  9. Serve and enjoy!
  10. Store in an airtight container in the refrigerator