Oven-Roasted Mediterranean Chickpea and Pepper Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A vibrant Mediterranean salad featuring oven-roasted chickpeas and bell peppers tossed in a tangy lemon vinaigrette, perfect for a light and flavorful meal. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 35 minutes pairs small, thinly sliced red onion, extra virgin olive oil, lemon juice 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 220 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

• 1 can (15 oz) chickpeas (canned, drained and rinsed)
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 medium, diced into 1/2-inch pieces yellow bell pepper
• 1 small, thinly sliced red onion
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1, minced garlic clove
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 can (15 oz) chickpeas, 1 diced red bell pepper, 1 diced yellow bell pepper, and 1 thinly sliced small red onion with 2 tbsp olive oil, 3/4 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano in a bowl until evenly coated.
2. Step 2: Spread the mixture on a baking sheet in a single layer and roast for 20-25 minutes until the chickpeas are golden and the peppers soften, stirring once halfway through for even roasting.
3. Step 3: While roasting, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, and 1 minced garlic clove until emulsified to make the vinaigrette.
4. Step 4: Remove the roasted vegetables and chickpeas from the oven; transfer to a serving bowl and toss immediately with the lemon-garlic vinaigrette and 2 tbsp chopped fresh parsley. Serve warm or at room temperature.