Mediterranean Roasted Vegetable and Chickpea Salad

Mediterranean Roasted Vegetable and Chickpea Salad is brought to you by a core survival skill: fake it ‘til you make it.

Mediterranean Roasted Vegetable and Chickpea Salad Recipe

  • At a fancy dinner and not sure which fork to choose? Let the woman next to you make the first move, follow her lead, then casually chat her up about table linens. Fake it ‘til you make it.
  • Zoned out at a work meeting and have no idea what your boss just asked you? Drop the word “synergy,” then bask in approval. Fake it ‘til you make it.
  • In the mood to sip wine on a Greek balcony but trapped in a cubicle? Take a big bite of Mediterranean Roasted Vegetable and Chickpea Salad, then be swept away to a land of blue seas, romantic sunsets, and vibrant flavors. Nothing to fake here—this simple, healthy meal is a cruise through the Aegean and a breeze to prepare!

Loaded with spring asparagus, optimistic summer eggplant, zucchini, and yellow squash, and creamy hunks of feta cheese, Mediterranean Roasted Vegetable and Chickpea Salad is mini Greek vacation in a bowl. Forget the security line and 10-hour flight—with Mediterranean Roasted Vegetable and Chickpea Salad, you are 30 minutes away from paradise.

Mediterranean Roasted Vegetable and Chickpea Salad // Well-Plated

Mediterranean Roasted Vegetable and Chickpea Salad - Eggplant, Zucchini, and Asparagus

My favorite dishes are those that, like Mediterranean Roasted Vegetable and Chickpea Salad, celebrate and enhance the natural qualities of the ingredients themselves. Lightly roasting the veggies gives them a bit of caramelization and concentrates their flavors. The dressing is a simple but satisfying mix of olive oil, red wine vinegar, Dijon, and oregano that binds and brightens. Chickpeas add heartiness, fresh parsley brings the salad to life, and hunks of feta provides just enough saltiness to allow the other flavors to shine.

Mediterranean Roasted Vegetable and Chickpea Salad -Chickpeas, Feta, and Parsley

I originally served Mediterranean Roasted Vegetable and Chickpea Salad tucked inside warm pita bread for dinner, and I think it would be equally delightful over prepared couscous or quinoa. The leftovers I mixed with spinach and brought to work for lunch. Hello mid-day Mediterranean vacation! As much as I enjoyed the fresh salad with pita at dinner, it tasted even better the next day once the flavors had a chance to marry in the fridge. (Chickpea Tuna SaladMoroccan Chickpea Salad, and Mediterranean Chickpea Salad are three other delicious recipes that also can be made ahead and kept in the fridge!)

My greatest proof that this healthy salad is absolutely delectable and completely satisfying? Ben’s verdict. A man who never says no to meat, after finishing this vegetarian meal, he looked at me very seriously and said, “You can make this any time.” Victory!

Mediterranean Roasted Vegetable and Chickpea Salad - Healthy and delicious

Appropriately named, Mediterranean Roasted Vegetable and Chickpea Salad is also an excellent example of the Mediterranean diet. Loaded with fresh veggies, lean protein, and healthy fats + omega-3s from STAR Fine Foods Extra Virgin Olive Oil, this wholesome dish is good for your body as well as your taste buds. (You can read more about the benefits of the Mediterranean diet here.)

Mediterranean Roasted Vegetable and Chickpea Salad with Feta

This summer, Mediterranean Roasted Vegetable and Chickpea Salad will be my go-to for picnics and potlucks. Though the ingredients and preparation are easy-peasy, the flavor is complex. My fellow guests may marvel at my culinary prowess, but the fact that Mediterranean Roasted Vegetable and Chickpea Salad is ready in three steps and 30 minutes can stay our little secret. Fake ‘til you make it!

Mediterranean Roasted Vegetable and Chickpea Salad Recipe
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Mediterranean Roasted Vegetable and Chickpea Salad

Yield: 4 servings
Prep Time:
15 mins
Cook Time:
15 mins
A vibrant, healthy salad loaded with lightly roasted vegetables, hearty chickpeas, and feta, tossed in a bright oregano vinaigrette. Inspired by the Mediterranean diet, this filling salad is quick and easy to prepare, and the leftovers are perfect for lunch. Try it with warm pita or over prepared quinoa or couscous.


  • 1 medium eggplant
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1/2 pound asparagus
  • 1/2 cup STAR Extra Virgin Olive Oil, — divided
  • 1 1/2 teaspoons kosher salt, — divided
  • 1 teaspoon freshly ground black pepper, — divided
  • 1/4 cup red wine vinegar — plus 2 tablespoons
  • 1 1/2 teaspoons minced garlic — (about 3 cloves)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1 can chickpeas — (16 ounces) rinsed and drained
  • 3.5 ounces crumbled feta cheese — (about 3/4 cup)
  • 1/3 cup chopped fresh parsley leaves
  • Whole wheat pita bread, — prepared quinoa, or prepared couscous for serving


  1. Place rack in upper and lower thirds of the oven and preheat oven to 400 degrees F. Cut the eggplant, zucchini, and into 1/2-inch thick cubes. Remove tough ends from the asparagus and slice into 1/2-inch pieces.
  2. Spread the sliced vegetables onto two baking sheets in a single layer. Drizzle with 1/4 cup olive oil, then season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place in oven and roast until crisp-tender, 15 to 20 minutes, rotating the pans’ position once halfway though. Remove from oven and set aside.
  3. Meanwhile, in a small bowl or large measuring cup whisk together the remaining 1/4 cup olive oil, remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, red wine vinegar, garlic, oregano, and Dijon. While the vegetables are still warm, transfer them to a large serving bowl and add the chickpeas. Pour the dressing over the top and toss gently to coat. Gently stir in the feta and parsley. Serve with pita, quinoa, or couscous.

Recipe Notes

Refrigerate leftover Mediterranean Roasted Vegetable and Chickpea Salad in an airtight container for up to 3 days.
Cuisine: American, Mediterranean
Keyword: Healthy Salad Recipe, Mediterranean Roasted Vegetable and Chickpea Salad

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

More heart-healthy salads:

I created this recipe for STAR Fine Foods, but as always, all opinions are my own.

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. Girl, you pretty much just took all my fav ingredients and flavors and told me what to make for dinner! 3 steps and 30 mins to fancy looking food? YES! Pinned!

  2. Ha, I love it! Fake it til you make it is pretty much how I live my life. This looks better than faking being in the Mediterranean though (okay, almost!!)– at least enough that I want to faceplant into it, ASAP!

  3. Caramelized/roasted veggies will always be my first love in the veggie world.

    Love how you use both parsley and oregano.

    And the best thing… some crazy stroke of luck, I actually have all the ingredients to make this in my fridge right now!

    And believe me, my fridge is usually staring blanking at me screaming….fill me…fill me…..

  4. What a great start to the week – this looks delicious!! If you can get your husband to eat it as a meal, that is a success :) My husband isn’t the biggest fan of veggie only meals, so I can relate! You had me laughing at the fake it til you make it ideas – too funny. Happy Monday!!

  5. This salad is totally winning my heart!!! And I’m majorly wishing I had this for lunch today. Thanks so much for the link love :)

  6. Yes, yes and yes. I love these flavors! I’m so fortunate that Paul doesn’t mind eating meatless. He would love this, too!

  7. Hi Erin, this looks like the perfect Memorial Day/4th of July picnic food! I may garnish with chopped tomato or roasted red pepper to round out the patriotic colors! Thanks, Erin for another great recipe!

  8. This is exactly the type of meal I’ve been all about lately – it looks seriously awesome Erin! I can’t get enough chickpeas these days and with the veggies and salty feta – this is going to have to be made soon! Hope you had a great weekend!

  9. Roasting makes veggies taste so much better! This is my kind of salad too. Those flatbread at the background are pretty good too.

  10. OMG I need this in my mouth, so flipping amazing, I will ditch the cheese, but WHOA BABY, everything else is totally GiGi-Approved :D Such a great summer recipe!

  11. I have that blue plate! Gotta love Target :) This look amazing Erin! I’m a sucker for Greek.

  12. I’ll happily indulge in this type of midday Mediterranean vacation! I also live with a man who never says no to meat, so I can’t wait to give this one a shot. :)

  13. This post was just for me, wasn’t it, Erin? You knew that I was already missing my Greek balcony after leaving it on Thursday. Definitely pinning this one. Love the idea of stuffing this salad in a warm piece of pitta for lunch!

  14. This salad looks so good, I’m a sucker for anything remotely Mediterranean! Little trick that was shared with me at a fancy dinner by a girlfriend (I clearly was waiting for her to go first and must have looked confused)…make a lower case ‘b’ with your left hand, that’ll help you remember your ‘bread’ is on the left, and make a lower case ‘d’ with your right hand, that’ll help you remember your ‘drink’ is on the right….boom! now you’re fancy pants lol

  15. I need this salad right now, because although it is only 11:00 in the morning, I desperately wish I was somewhere else other than work, drinking wine right now! I hope that doesn’t make me sound like a total lush, haha! I love roasted vegetables, and topping them with hunks of feta cheese just makes them so much more irresistible :)

  16. Gorgeous! This is my kind of food.

  17. “Fake it ‘til you make it!” I love this motto! Pretty food is the best kind of food, and I’m loving the ingredients in this bad boy. So pinned!

  18. This looks like perfect picnic food! Now I just need some picnic-worthy weather…

  19. Ha! I can relate – completely, especially with the fork one. This is my kind of salad, Erin! Anything Mediterranean is good, no great! with me!

  20. Erin! This salad is sooooo calling my name right now. Anddd guess what?? I’m actually leaving for a Greek vacation on Thursday and if the food there resembles this in any way, shape or form, I’m going to be a very very happy girl.

  21. I think I’m in love with this salad! It has everything I adore, asparagus, zucchini, feta, chickpeas, all mixed up in a delicious Mediterranean dressing! Lovely!

  22. All my favorite flavors in this salad. Who told you that this is my kind of salad? ;)

  23. Mmmm … this is going to be a summer fave at my house, for sure! Delicious fresh veggies, quick prep – it’s perfect for those hectic days when we’re going in 15 different directions! Love that it’s filling, yet pretty light … it’ll get us through the busy times for sure! And everything tastes better with feta! :)

  24. What a great dish, love that you serve this in pita bread. Roasted veggies are the best!

  25. I am pretty much obsessed with chickpeas right now, so this has my name written all over it! Yum!

  26. Hahahaa… synergy! I’m sitting at my desk at work right now, post-coffee, still feeling tired. Now I have back-up if I… uh, experience some viable fatigue in my meeting this afternoon ;) As for this salad? Ah, I could use it right now. So yum. So healthy too x

  27. I’m in LOVE with this salad!

  28. I am all about faking it till I make it when it comes to food. And traveling. And traveling through food. We are so on the same wavelength here.

  29. This salad is so fresh. I live for faking it!

  30. That looks absolutely amazing!! I want one for lunch! But I think I might need to go to the grocery store! Pinning and stumbling! I would love for you to link it up with us at Tasty Tuesdays too!

  31. Ah, if only I could overlooking the Mediterranean right now, with a little Greek coffee and bowl of roasted vegetable salad for lunch. That would be the life. This looks so, so good Erin!

  32. This is simply beautiful! There are few things I love more than salty feta and roasted veggies. Though I would love to be basking on the beach in Santorini, this salad is a good start!

  33. Erin, this looks delicious! I don’t eat nearly enough yellow squash or zucchini, so a new recipe is always welcomed. Thanks :D

  34. Bahaha HA! A 101 guide to faking it, till you make it. WINNING! :)
    Dang girl, you make all the best food. Feta is one of the best foods on the face of the earth, it makes ALL things taste delish, even squash. Will put on my list of foods to eat asap.

  35. This is my kind of salad! looks so flavorful and yummy!

  36. I want to add this to everything! Salad! Wraps! Brown Rice! This looks perfect to make a batch and keep in the fridge for those savoury food cravings. I happen to be digging eggplant lately, so this is really calling my name.

  37. Hahaha I always love coming over and reading your posts. They are always so comical and fun to read! Thanks for being awesome! And thanks for this recipe too… it looks pretty kick-butt. Pinning!

  38. Seriously, with so much goodness going on in this, I feel skinnier just looking at the pictures!! ;) It sounds delicious!!

  39. This is totally my kind of salad! I love everything in here and can’t stop drooling over the fresh asparagus and feta. The dressing sounds so flavorful – this would be perfect for a summer picnic or potluck :)

  40. Looks delicious!!! I can’t wait to try it!

  41. I agree with some of the previous comments–this is so easy to make because I have many of the ingredients already and perfect for summer because they are summer veggies. I have been grilling a lot of zucchini. Great idea!

  42. Beautiful presentation! And delicious!

  43. We ate this as a salad over baby spinach, and it was a wonderful lunch.

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