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Recipe: Roasted Chickpea Salad

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.

Roasted Chickpea Salad Ingredients

  • 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

How to Make Roasted Chickpea Salad

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Cook 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.

  3. Bake in the preheated oven until vegetables are tender, about 15 minutes.

Roasted Chickpea Salad Nutritions

  • Calories: 173.4 calories

  • Carbohydrate: 32 g

  • Cholesterol: 0 mg

  • Fat: 2.2 g

  • Fiber: 7.9 g

  • Protein: 9.8 g

  • SaturatedFat: 0.3 g

  • ServingSize:

  • Sodium: 346.4 mg

  • Sugar: 2.3 g

  • TransFat:

  • UnsaturatedFat:

Roasted Chickpea Salad Reviews

  • Made as written except that I found 8 oz. of mushrooms to be plenty. Double that amount as directed would have just been too many. I am not a big chickpea fan but I really enjoyed this and it is one I will most definitely make again

  • I did this last night for dinner. It was easy to make; however, it was just ok. I probably will not make again.

Source: Roasted Chickpea Salad

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