Kalyn's Kitchen

Roasted Vegetable Salad with Chickpeas

Roasting the vegetables and beans together adds amazing flavor to this Roasted Vegetable Salad with Chickpeas and there’s also Feta Cheese! 

PIN the Roasted Vegetable Salad to try it later!

Roasted Vegetable Salad with Garbanzos finished salad in serving bowl

When he was staying at my house, my brother Rand came home one day with a vegetable and chickpea salad from the market. The salad was okay but not anything especially memorable, but doctoring up that salad to give it a bit more wow was what inspired this Roasted Vegetable Salad with Chickpeas. And everything about the salad I came up with was perfect (if I do say so myself), including the way I roasted the beans, red bell peppers, and red onions with garlic to add more flavor, the savory saltiness from the Feta and olives, and an extra punch from fresh herbs added at the end. 

Chickpeas (also called Garbanzo Beans) do have some carbs of course, but this salad with lots of lower-carb veggies and Feta cheese has only 13 net carbs per serving. And if you’re someone who hasn’t warmed up to Chickpeas that much, try another type of beans, but please don’t skip the step of roasting the beans with the red bell pepper, red onion, and minced garlic.

What ingredients do you need for this recipe?

  • 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 fan of chickpeas?

If you’re not a fan of chickpeas, other beans could be used, especially Cannellini Beans or Pinto Beans.

How can you make a roasted vegetable salad that’s even lower in carbs?

You can easily make this even lower in carbs by using a lot more vegetables and less beans! Other veggies like cauliflower, zucchini, green beans, or even asparagus could be added to the salad. (Check roasting times if you add other vegetables; some might take longer to roast.)

Roasted Vegetable Salad with Garbanzos process shots collage

How to make this Roasted Vegetable Salad with Chickpeas:

(Scroll down for complete recipe with nutritional information.)

  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 prefer 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), season salad to taste with more salt and fresh ground black pepper as desired, and serve slightly warm or at room temperature.

More Delicious Salads with Chickpeas:

Mediterranean Spinach Salad ~ Kalyn’s Kitchen
Crispy Chickpea and Butternut Squash Salad ~ Mountain Mama Cooks
Chickpea and Tomato Salad ~ Kalyn’s Kitchen
Deconstructed Hummus Chickpea Salad ~ Umami Girl
Chickpea Salad with Tomatoes, Olives, and Herbs ~ Kalyn’s Kitchen

Roasted Vegetable Salad with Garbanzos finished salad in serving bowl

Roasted Vegetable Salad with Chickpeas

Yield 8 servings
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:

  • 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:

  • 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 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This salad has 13 net carbs per serving which might work as a splurge for traditional low-carb diets, but you could make a lower-carb version by using even more roasted veggies and less 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 lots of other ingredients mixed with the beans, you can have a moderate-sized serving even for phase one. You could serve this with a big green salad, or on a bed of lettuce if you want to make the servings stretch a bit farther. 

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 can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This salad was posted in 2013. The recipe was updated with more information in 2021.

Pinterest image of Roasted Vegetable Salad with Chickpeas

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    30 Comments on “Roasted Vegetable Salad with Chickpeas”

  1. Camille, I love it when people are able to adapt with what they have; so glad you liked it!

  2. I made this with what I had on hand which was cherry tomatoes instead of peppers, kalamata olives, and no cheese. Really delicious!! Thank you!

  3. Thanks. You are so good about responding. I'll check out that book.

  4. Kathaleeny, tomatoes are fine for South Beach. The newer book (South Beach Diet Supercharged) has more complete food lists than the earlier books. Good luck!

  5. Long time lurker here. Just bought a SB book and dipping toes in. Right now phase I is confusing. Is there a SB reason why you didn't throw in some roasted cherry tomatoes? Is there a reason to not eat same food over and over? I like to eat the same thjng day after day for work and then go all cray-zay on the weekend. Experiment. I could see myself eating this salad every day. My big question is are tomatoes in or out re SB? Thank you.

  6. Abbe, so glad you like it!

  7. I love this salad. These are all things that I generally have on hand so thank you! Add a piece of broiled chicken and even my husband would call it dinner.

  8. Thanks Susan! And the new kitchen is coming on Thursday.

  9. You make the best salads, Kalyn. This one sounds fantastic – I love the idea of roasting everything together.

    P.S. I can't wait to see your new kitchen!

  10. I think I could eat this every day for lunch. Thanks