Oven-Roasted Mediterranean Chickpea and Vegetable Salad

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A colorful medley of roasted chickpeas, zucchini, bell peppers, and red onion tossed with a lemon-oregano vinaigrette for a bright, hearty salad. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs canned chickpeas, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 "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), drained and rinsed canned chickpeas
• 1 medium, cut into 1/2-inch slices zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 small, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 cup (optional) crumbled feta cheese

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 can (15 oz) drained chickpeas, 1 medium zucchini sliced into 1/2-inch rounds, 1 large red bell pepper cut into 1-inch pieces, and 1 small red onion cut into wedges with 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper in a large bowl until evenly coated.
2. Step 2: Spread the vegetables and chickpeas on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until the chickpeas are crisp and vegetables are tender and slightly caramelized.
3. Step 3: Transfer the roasted mixture to a large bowl, add 3 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley, tossing gently to combine.
4. Step 4: Sprinkle 1/2 cup crumbled feta cheese over the salad just before serving for a creamy, tangy finish.