Chickpea Salad with Roasted Vegetables

Ingredients

• •1 can (15 oz) chickpeas, drained and rinsed
• •2 medium zucchini, cut into 1-inch pieces
• •1 large red bell pepper, cut into 1-inch pieces
• •1 medium red onion, cut into wedges
• •8 oz cherry tomatoes
• •3 tablespoons olive oil
• •3 tablespoons fresh lemon juice
• •2 cloves garlic, minced
• •1 teaspoon dried oregano
• •to taste salt and pepper
• •¼ cup fresh parsley, chopped

Directions

1. 1Preheat oven to 425°F. Toss zucchini, bell pepper, red onion, and cherry tomatoes with 2 tablespoons olive oil, oregano, salt, and pepper on a baking sheet.
2. 2Roast vegetables for 20-25 minutes, stirring halfway through, until golden and tender.
3. 3While vegetables roast, whisk together lemon juice, minced garlic, remaining 1 tablespoon olive oil, salt, and pepper in a large bowl.
4. 4Add drained chickpeas to the vinaigrette and toss gently to coat.
5. 5Remove roasted vegetables from oven and let cool for 5 minutes.
6. 6Add warm roasted vegetables to the chickpea mixture and toss until combined.
7. 7Top with fresh parsley and serve warm or at room temperature.

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