Roasted Chickpea Salad

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Laura Violet 1

"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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35 m servings cals
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Original recipe yields 4 servings



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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.


  • Prep

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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.


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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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