Masonry-Style Roasted Vegetable and Chickpea Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A vibrant roasted vegetable salad layered in a Pinterest-inspired masonry style, featuring tender chickpeas and a tangy lemon dressing. This mediterranean-inspired salads (vegetarian) ready in about 40 minutes pairs (15 oz), drained and rinsed chickpeas, olive oil, ground cumin into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 230 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" 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

• 2 medium, peeled and sliced into 1/4-inch thick rounds carrot
• 1 medium, sliced into 1/4-inch thick rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 can (15 oz), drained and rinsed chickpeas
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 2 tbsp, freshly squeezed lemon juice
• 2 cloves, minced garlic
• 1/4 cup, chopped fresh parsley
• 1/3 cup, crumbled (optional) feta cheese

Instructions

1. Step 1: Preheat the oven to 425°F. In a large bowl, combine 2 medium sliced carrots, 1 medium sliced zucchini, 1 large cut red bell pepper, and 1 can (15 oz) drained chickpeas. Drizzle with 3 tbsp olive oil, sprinkle 1 tsp ground cumin, 1/2 tsp black pepper, and 1/2 tsp salt, then toss well to coat evenly.
2. Step 2: Spread the vegetables and chickpeas in a single layer on a large baking sheet. Roast for 25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized on the edges.
3. Step 3: While roasting, in a small bowl, whisk together 2 tbsp freshly squeezed lemon juice, 2 minced garlic cloves, 1/2 tsp salt, and 1 tbsp olive oil until emulsified. Set aside.
4. Step 4: Remove the roasted vegetables and chickpeas from the oven and transfer to a serving platter arranged in a masonry-style layered layout, mimicking Pinterest cards with varied heights.
5. Step 5: Drizzle the lemon-garlic dressing over the warm vegetables, sprinkle 1/4 cup chopped fresh parsley and 1/3 cup crumbled feta cheese if using, then serve warm or at room temperature.