Baker's Game Roasted Vegetable and Chickpea Salad

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A hearty roasted vegetable and chickpea salad tossed in a tangy lemon dressing, inspired by the thoughtful layering of flavors in Baker’s Game. This Mediterranean vegetarian recipe, ready in about 45 minutes, pairs carrots, red bell pepper, and zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium carrots, peeled and cut into 1/2-inch pieces
• 1 large red bell pepper, chopped into 1-inch pieces
• 1 medium zucchini, chopped into 1/2-inch half moons
• 1 small red onion, sliced into thin wedges
• 1 15-oz can canned chickpeas, drained and rinsed
• 4 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 3 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 cup crumbled (optional) feta cheese

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 3 peeled and chopped carrots, 1 chopped red bell pepper, 1 chopped zucchini, 1 sliced red onion, and 1 15-oz can drained chickpeas with 3 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 1/4 tsp salt, and 3/4 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetable and chickpea mixture in a single layer on a large rimmed baking sheet. Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized at the edges.
3. Step 3: Transfer the roasted mixture to a serving bowl. Drizzle with 3 tbsp fresh lemon juice and the remaining 1 tbsp olive oil. Toss gently to combine, then sprinkle 1/4 cup chopped fresh parsley and 1/2 cup crumbled feta cheese over the top before serving warm or at room temperature.