Easy Mediterranean Chickpea Salad with Roasted Vegetables
Craving something tasty and wholesome? This Easy Mediterranean Chickpea Salad with Roasted Vegetables is packed with plant-based protein and super easy to prep in the oven or air fryer. It’s plant-based, gluten-free, and perfect for meal prep or light midweek lunches!
If you love bright, crunchy salads, you must check out my Crunchy Walnut Mandarin Salad with Avocado Dressing and the zesty Lupini Bean and Caper Salad too—they’re like cousins of this one!
Spring is a time for greeny goodness, and this year I put together a spring green wild aparagus salad, but store-bought or frozen asparagus works well, and a sautéed spinach and fava beans with sesame and hazelnuts. Both feature plenty of fresh spinach.
Recipe at a Glance
- 🌍Cuisine – Mediterranean
- 🕒 Ready In – 57 minutes
- 👩Serves – 4
- 🔪Equipment Needed – Mixing bowl, air-fyer or oven dish
- 🥘Cook Method – air-fryer, oven
- 🛒Main Ingredients – Chickpeas, eggplants, peppers and zucchini
- 📖 Dietary Notes – Vegan, Gluten-free, oil-free, soy-free, nut-free, high-protein
- 📊Skill Level – Easy, beginner level
- 👌Perfect for – Every day, lunch, side salad
- 🍽️Serve with – Crusty bread, tomato on toast
- ❤️ Why You`ll Love this RECIPE – Easy, wholesome, high-protein, high-fibre, true Mediterranean flavors.
Ingredients
Ingredient Notes and Easy Swaps
Please see the RECIPE CARD at the bottom of this post for the complete list of ingredients and measurements, along with a printable recipe.
Here’s what you’ll need to make this Mediterranean chickpea salad:
- Chickpeas – I use about 450g of cooked organic chickpeas (with a splash of aquafaba for extra moisture).
- Bell peppers – One each: yellow, red, and green. Roasted until sweet and caramelised.
- Zucchini and eggplant – I love the mix of soft zucchini and slightly smoky eggplant.
- Garlic – A whole head! Roasted until golden and sweet, then squished right in.
- Olive oil – Go for good-quality extra virgin olive oil. It makes a difference.
- Fresh parsley – For that bright, herby lift
💡 No zucchini? Use mushrooms! Don’t like eggplant? Try sweet potato!
How to Make Mediterranean Chickpea Salad with Roasted Vegetables
Here’s a visible overview of how to make the chickpea salad with air-fried roasted vegetables. You’ll find the full printable recipe card below.
- Chop your veggies – Slice your peppers, zucchini, and eggplant. Leave the garlic head whole (don’t peel it).
- Air-fry or oven-roast – Toss the veggies and garlic with olive oil and salt, Air-fry at 180°C (350°F) for about 40 mins, or roast in the oven.
- Cool and peel – Once the veggies are soft and slightly charred, remove the skins from the peppers, eggplant, and garlic (the zucchini’s skin stays on).
- Chop everything – Roughly chop the roasted veggies. Squeeze out the roasted garlic and mash it in.
- Toss it all together – Add chickpeas, a splash of aquafaba, a bit more olive oil, salt, and chopped parsley. Stir gently.
- Serve hot or cold –with a crispy sourdough slice of toast, topped with tomato, garlic, and virgin olive oil (Pan Tumaca)
Expert Tips
Batch it – Double the recipe for lunches all week. Meal prep – Keep the chickpeas separate until you’re ready to eat for max freshness.
Got pita bread? – Stuff this salad inside for the ultimate wrap.
Want a dressing or sauce? – Avocado Dressing drizzled over the salad will go perfectly, or a Creamy Chili Avocado Pesto.
Roast the garlic whole – don’t skip this! It adds so much flavour.
Don’t overcrowd the air fryer tray – you want golden edges, not soggy veg.
Let it sit for 10 minutes before serving – the chickpeas soak up the flavours better.
Ready to dive into a whole food, plant-based lifestyle? Check out our EASY Starter Guide to a Whole Food Plant-Based Vegan Diet for simple tips and delicious recipes to kickstart your journey!
Recipe FAQs
Absolutely! Soak them overnight in plenty of water, then drain and simmer in fresh water for about 45–60 minutes, or until tender. You can also batch-cook and freeze them for later super handy for quick meals.
💡 Expert Tip: Adding a pinch of baking soda to the soaking water can help soften the chickpeas and speed up cooking time.
Up to 3 days! The flavours get better, honestly.
Totally. Try olives, sun-dried tomatoes, chopped tofu, or crumbled vegan feta.
More Mediterranean recipes you might like
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Recipe Card and Notes
Easy Mediterranean Chickpea Salad with Roasted Vegetables
Ingredients
- 2½ Cups cooked organic chickpeas 250 grams reserve a bit of aquafaba
- 1 yellow bell pepper
- 1 red bell pepper
- 1 green bell pepper
- 1 small light-skinned eggplant
- 1 dark green zucchini
- 1 whole head of garlic
- 1 tsp Himalayan salt or sea salt
- 3 tbsp extra virgin olive oil
- Handful of fresh parsley chopped
Watch me Make it (Video)
Instructions
- Start by washing the vegetables thoroughly to remove any dirt from the skins.
- Leave the vegetables whole – no chopping needed at this stage. Just keep the peppers, eggplant, and zucchini whole, and leave the garlic head unpeeled.
- Place everything, whole vegetables and garlic — in the air fryer trays or on a suitable oven tray.
- Roast in your air fryer at 180°C (350°F) for 40 minutes, or use a preheated oven until the vegetables are soft and slightly charred.
- Let them cool for 3 to 5 minutes so you don’t burn your fingers. Then peel the skins off the eggplant and peppers. Leave the zucchini skin on, and remove the pepper seeds.
- Finely chop the roasted vegetables and squeeze out the roasted garlic, it should come out like a soft, sweet paste.
- Combine everything in a large bowl – add the chickpeas, a splash of aquafaba, olive oil, and chopped parsley.
- Gently mix, taste for salt, let sit for 10 minutes to soak up all the flavor and enjoy warm, cold, or at room temperature!
Notes & Suggestions
- Creamy Potato Cauliflower Soup with Walnuts
- 10-Minute Níspero Chutney (Spicy Loquat Recipe)
- Crunchy Walnut Mandarin Salad with Avocado Dressing
- Creamy Chili Avocado Pesto
- Lupini Bean and Caper Salad
- Sautéed Spinach and Fava Beans with Sesame and Hazelnuts
- Spinach and Pistachio Hummus Recipe
- Spring Green Wild Asparagus Salad
Nutrition Profile
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
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