Roasted Vegetable Salad

This recipe for Roasted Vegetable Salad has chickpeas roasted with the vegetables and the salad also has olives and Feta Cheese! And this salad with flavorful roasted veggies is perfect for a meatless side dish, lunch, or a light dinner.

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This Roasted Vegetable Salad recipe was inspired by a salad my brother Rand came home with one day when he was staying with me. The salad from the market was okay but not  especially memorable. And doctoring up that salad to give it a bit more wow was what inspired this one.

And everything about the salad I came up with was perfect (if I do say so myself). I added flavor by roasting the beans, red bell peppers, and red onions with garlic. And we loved the savory saltiness from the Feta and olives, and an extra punch from fresh herbs added at the end.

If you like the sound of a perfect meatless salad with roasted vegetables, chickpeas, and Feta cheese, I hope you give this one a try.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• can of chickpeas (garbanzo beans)
• red bell peppers
• red onion
• Olive Oil (affiliate link)
• Minced Garlic (affiliate link)
• salt and fresh-ground black pepper to taste
• crumbled Feta (or more)
• can of black olives
• sliced fresh basil leaves (or parsley)
• Red Wine Vinegar (affiliate link)
• fresh-squeezed lemon juice, I used my fresh-frozen lemon juice

What if you’re not a chickpea fan?

If you’re someone who hasn’t warmed up to Chickpeas, try another type of beans (or leave out the beans completely). But if you use beans, please don’t skip the step of roasting the beans with the red bell pepper, red onion, and minced garlic.

How high in carbs is the Roasted Vegetable Salad?

Chickpeas do have some carbs, but this salad with lots of lower-carb veggies and Feta cheese has only 13 net carbs per serving with 6 grams of protein.

How to make a roasted vegetable salad that’s lower in carbs:

You can easily make salad this even lower in carbs by using a lot more vegetables and fewer beans! Or check out my recipe for Roasted Pepper Salad for a similar salad that’s much lower in carbs.

How to make this Roasted Vegetable Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Rinse and drain the garbanzo beans (chickpeas) in a colander placed in the sink.
2. When beans are well-drained, toss with the chopped bell pepper, chopped red onion, minced garlic, and olive oil, and season with salt and fresh ground black pepper. (I would use 2 red peppers, so that’s how I am listing it in the recipe.)
3. Spread beans and vegetables out on a roasting pan coated with olive oil or non-stick spray.
4. Roast at 400F/200C for 20 minutes, or until vegetables are starting to soften.
5. While the vegetables and beans are roasting, crumble the feta and cut olives in half.
6. Whisk together olive oil, red wine vinegar, and lemon juice to make the dressing.
7. Cut the basil leaves into thick slices, or chop other herbs.
8. When the vegetables are done, toss with the dressing and then let cool about 10-15 minutes.
9. Then mix in the Feta and black olives.
10. Gently mix in the sliced basil (or chopped fresh parsley), and season salad to taste with more salt and fresh ground black pepper as desired.
11. Serve Roasted Vegetable Salad slightly warm or at room temperature.

Make it a Meatless Meal:

You could serve this salad with roasted vegetables, olives, Feta cheese and basil as a side dish. But if you want to make it into a meal it would be great with any of these breads or muffins:

• Low-Carb High-Fiber Savory Muffins
• Savory Almond Flour Zucchini Muffins with Feta
• Olive Bread
• Savory Almond Flour Bread

More Salads with Dried Beans:

If you’re a fan of beans, check out Favorite Salads with Dried Beans for lots more tasty ideas!

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Yield: 8 servings

Roasted Vegetable Salad

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Roasting the beans with the vegetable adds amazing flavor to this Roasted Vegetable Salad with Chickpeas and there's even more flavor from the olives and Feta cheese!

Ingredients

Ingredients:

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• one 15 oz. can garbanzo beans, rinsed well with cold water and drained
• 2 large red bell peppers, seeds and stem removed and chopped 
• 1 large red onion, peeled and chopped  
• 2 T olive oil
• 1 T minced garlic
• salt and fresh-ground black pepper to taste
• 1/2 cup crumbled Feta (or more)
• one 6 oz. can black olives, drained and cut in half
• 3/4 cup sliced fresh basil leaves (see notes)

Dressing Ingredients:

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• 1 T red wine vinegar
• 1 tsp. fresh lemon juice
• 2 T olive oil

Instructions

1. Preheat oven to 400F/200C.
2. Put garbanzo beans in a colander placed in the sink and rinse well with cold water until no more foam appears, then let drain well.
3. You can blot the beans dry with paper towels if you need to speed up the draining step.
4. While garbanzos drain, chop red bell peppers and red onion into pieces about 3/4 inch square.
5. Toss drained garbanzos, chopped red bell pepper, chopped red onion, minced garlic, and olive oil and spread out on a baking sheet that you’ve sprayed with olive oil or non-stick spray.
6. Season to taste with salt and fresh-ground black pepper.
7. Roast the beans and vegetables about 20 minutes, or until vegetables are starting to soften.
8. While garbanzos and vegetables roast, crumble the feta, drain the olives and slice in half, and wash the basil, spin dry, and slice into strips.
9. When garbanzos and vegetables are done, put back into the bowl and toss with dressing, then let cool for about 10-15 minutes.
10. When cooled, stir in the Feta and sliced olives.
11. Add the strips of basil (or chopped parsley) and stir gently to combine.
12. Season again with salt and fresh ground black pepper (to taste; I didn’t add much salt).
13. Serve the Roasted Vegetable Salad slightly warm or at room temperature.

Notes

Use 1/2 cup chopped parsley if you don’t have basil or it's not in season.

Recipe created by Kalyn after experimenting with variations on a salad Rand brought home.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 201Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 8mgSodium 449mgCarbohydrates 18gFiber 5gSugar 5gProtein 6g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Roasted Vegetable Salad has 13 net carbs per serving, which might work as a splurge for some people following low-carb diets. You could make a lower-carb version by using even more roasted veggies and fewer beans. Dried beans are limited to 1/3 to 1/2 cup serving size for Phase One of the original South Beach Diet, but for a salad like this with other ingredients, you can have a moderate-sized serving even for phase one.

Find More Recipes Like This One:
Use Meatless Recipes or Salads to find more recipes like this one. Use the Diet Type Index  to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This salad recipe with roasted vegetables, chickpeas, and Feta was posted in 2013. The recipe was last updated with more information in 2026.