Roasted Chickpea Salad recipe

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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

Nutrition Info

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: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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