Roasted Vegetable Chickpea Salad With Lemon Vinaigrette
Tomatoes, cucumbers, and red peppers give this salad a fresh, crisp bite.
April 13, 2025
This Middle Eastern-inspired salad is filled with rich flavors, and the lemony vinaigrette makes it absolutely heavenly.
What you need:
For the lemony vinaigrette:
¼ cup fresh lemon juice
Zest of 1 lemon
2 tablespoons olive oil
1 garlic clove, minced
For the chickpea salad:
2 red bell peppers, cut into wide strips
3 (15-ounce) cans chickpeas, drained and rinsed
24 cherry tomatoes, halved
½ cup pitted black olives
½ cup pitted green olives
1 cucumber, peeled, deseeded, and diced
1 green bell pepper, chopped
2 tablespoons chopped fresh parsley
¼ cup finely diced red onion
What you do:
- Preheat broiler. In a bowl, combine lemon juice, lemon zest, olive oil, and garlic. Set aside.
- Place red bell peppers on a baking sheet and broil until skin bubbles and starts to turn black. Remove peppers from broiler and place in a covered bowl for 5 minutes. Remove outer skin, and chop peppers.
- In a large bowl, combine chickpeas, tomatoes, olives, cucumber, green bell pepper, parsley, onion, and roasted red bell peppers. Toss with lemon vinaigrette.
For more plant-based recipes like this, read:
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