Roasted Chickpea Salad

Roasted Chickpea Salad

Laura Violet

"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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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

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Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

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Made as written except that I found 8 oz. of mushrooms to be plenty. Double that amount as directed would have just been too many. I am not a big chickpea fan but I really enjoyed this and it is...

I did this last night for dinner. It was easy to make; however, it was just ok. I probably will not make again.

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