Roasted Chickpea and Fire-Roasted Tomato Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant and healthy salad featuring smoky fire-roasted tomatoes paired with crunchy spiced chickpeas. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 40 minutes, pairs chickpeas (canned, drained and rinsed), olive oil, smoked paprika 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 280 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.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 can (15 oz) of drained chickpeas with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, shaking halfway, until crispy and golden.
  2. Step 2: While chickpeas roast, halve 4 medium roma tomatoes and place cut side down on a foil-lined baking sheet. Roast at 425°F for 15 minutes until the skins are blistered and tomatoes are soft.
  3. Step 3: Dice 1 small red onion finely and combine with 1/4 cup chopped fresh parsley in a salad bowl. Add the roasted tomatoes (peeled if desired) and roasted chickpeas, then drizzle with 2 tbsp lemon juice and 1 tbsp olive oil. Toss gently to combine.
  4. Step 4: Top the salad with 1/2 cup crumbled feta cheese and season with additional salt and pepper to taste before serving.

Frequently asked questions

How long does Roasted Chickpea and Fire-Roasted Tomato Salad take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Chickpea and Fire-Roasted Tomato Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Roasted Chickpea and Fire-Roasted Tomato Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Chickpea and Fire-Roasted Tomato Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Chickpea and Fire-Roasted Tomato Salad vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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