Mediterranean Grilled Chickpeas and Veggies Salad
This salad brings together grilled vegetables, crispy chickpeas, and a bright lemon-herb dressing for a colorful, nourishing meal. It’s Mediterranean at heart — full of olive oil, garlic, and fresh herbs — and perfect served warm or at room temperature.
⏱ Time
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
For the Salad:
1 can (15 oz / 425 g) chickpeas, drained and rinsed
1 zucchini, sliced into half-moons
1 red bell pepper, chopped into chunks
1 yellow bell pepper, chopped into chunks
1 small red onion, sliced into thick rings
1 cup cherry tomatoes, whole or halved
2 tbsp olive oil
½ tsp garlic powder
½ tsp dried oregano
Salt & pepper, to taste
Optional add-ins:
¼ cup crumbled feta cheese
2 tbsp chopped kalamata olives
1 cup baby spinach or arugula (for serving base)
For the Lemon-Herb Dressing:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp honey or maple syrup
1 small garlic clove, finely minced
1 tbsp fresh parsley, chopped
1 tbsp fresh mint or basil, chopped
Salt & pepper, to taste
Instructions
1. Preheat grill or pan:
Heat a grill pan or outdoor grill over medium-high heat.
2. Prepare chickpeas and veggies:
Pat chickpeas dry with a paper towel (this helps them crisp).
In a large bowl, toss chickpeas and veggies with olive oil, garlic powder, oregano, salt, and pepper.
3. Grill:
Grill chickpeas and veggies in batches (use a grill basket for chickpeas if possible).
Cook for 8–10 minutes, turning occasionally, until veggies are charred and tender, and chickpeas are slightly crispy.
4. Make the dressing:
In a small jar or bowl, whisk together olive oil, lemon juice, honey, garlic, herbs, salt, and pepper until well combined.
5. Assemble the salad:
In a large serving bowl, combine grilled veggies, chickpeas, and optional spinach or arugula.
Drizzle with the dressing and toss gently.
Top with feta cheese and olives, if using.
Notes & Tips
To air-fry chickpeas: Cook at 400°F (200°C) for 12–15 minutes until golden and crunchy.
You can use any mix of vegetables — eggplant, mushrooms, or cherry tomatoes all work great.
Add cooked quinoa or couscous for a heartier meal.
For extra flavor, finish with a sprinkle of za’atar or sumac.
frequently asked questions FAQ
Q: Can I make this salad ahead of time?
Yes! Grill everything and store separately from the dressing. Combine just before serving for the best texture.
Q: Is it good served cold?
Absolutely — it’s delicious warm or chilled, making it perfect for meal prep or picnics.
Nutrition information
Calories: 360 kcal
Protein: 12 g
Fat: 18 g
Carbs: 38 g
Fiber: 9 g