Recipe of the Week: Roasted Vegetable Chickpea Salad

A quick way to spice up those vegetables.  Serve as main meal, a side dish, or stuff into some pita bread! Stores great in the refrigerator.  Also great for lunch the next day!

Cropped Rsted Veg Chic Salad

Serves: 4, Prep: 15 min, Cook: 30 min


  • 1 medium squash (green or yellow)
  • 1/2 medium eggplant
  • 1 small red onion
  • 1-15 oz can of chickpeas, drained
  • 2 oz feta cheese
  • 1 garlic clove, minced
  • 1 TB fresh lemon juice
  • 1/4 tsp oregano
  • 3 TB olive oil, divided
  • Salt & Black Pepper
  • Non-stick cooking spray


  1. Preheat oven to 425 degrees F. Line two sheet pans with foil and spray with nonstick cooking spray. In a large bowl, combine 2 TB olive oil, oregano, salt, black pepper, and minced garlic.
  2. Dice squash, onions, and eggplant into 1 inch pieces. Add to bowl and toss to coat. Put vegetables on sheet pans in a single layer.
  3. Place sheet pans in pre-heated oven, roast for 30 minutes, stir halfway thru.
  4. Once vegetables are cooked, allow to cool for 5 minutes.
  5. In a bowl, toss together cooled vegetables, lemon juice, feta cheese, and chickpeas. Serve room temperature or refrigerate for later.

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