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Roasted Chickpea Salad Recipe

Recipe by: Laura Violet

"This is a great side dish, full of flavor and super easy to make. My favorite pairing of this dish is with a simple white fish such as tilapia. This recipe is gluten and dairy-free."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In35 m
  • 1Preheat oven to 425 degrees F (220 degrees C).
  • 2Cook and stir onion, mushrooms, and bell pepper in a nonstick skillet over medium heat until just slightly tender, 5 to 10 minutes. Discard any excess water from vegetables. Transfer vegetables to a 2-quart casserole dish. Add garbanzo beans, paprika, oregano, and salt; stir to coat.
  • 3Bake in the preheated oven until vegetables are tender, about 15 minutes.
Ingredients
  • 4 servings
  • cals
  • 1 Spanish onion, finely chopped
  • 1 (16 ounce) package bella mushrooms, sliced into thirds
  • 1 orange bell pepper, diced
  • 1 (16 ounce) can chickpeas (garbanzo beans), drained
  • 2 tablespoons Hungarian hot paprika
  • 1 tablespoon dried oregano
  • sea salt to taste
Nutrition

Amount per serving ( 5 total)

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Based on a 2,000 calorie diet

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