Mediterranean Style Roasted Veggie & Chickpea Salad


Try this healthy and colorful salad that is like eating a "taste of the rainbow".

1 hr
6 Servings


large carrots
red bell peppers (halved and sliced)
small eggplants (or 2 large eggplants; sliced thin on the diagonal)
red onions (sliced thin)
tomatoes (diced)
extra virgin olive oil
cooking spray
2 can
low-sodium garbanzos (drained and rinsed)
1/2 cup
balsamic vinaigrette dressing
1 bunch
fresh sweet basil
2 Tbsp
Italian parsley (chopped)
1/2 cup
feta cheese
Prep Time:
40 min
Cooking Time:
20 min
Total Time:
1 hr


Preheat oven to 425º F. In a large bowl, toss the cut veggies with a drizzle or two of olive oil. Lay the veggies on two baking sheets prepared with cooking spray. Bake for 20 minutes or until veggies are al dente (cooked through but still a little bit crunchy). Put back into the large bowl and toss gently with the garbanzos and dressing, then place onto a large platter. Chiffonade the basil leaves (make a stack of basil leaves, roll up and slice thin strips - make sure your knife is sharp to avoid bruising the herb). Sprinkle basil strips and parsley over the veggies, then crumble feta cheese over the top.

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Chef Michi Watarai