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!
Why you’ll love this Mediterranean Chickpea Salad❤️
Warm, garlicky eggplant, juicy peppers, and tender zucchini are stuffed with protein-packed chickpeas and drizzled with olive oil.
- Vegan and gluten-free
- High-protein, thanks to those chickpeas
- Great hot or cold
- Easy to dish up
Please see the RECIPE CARD at the bottom of this post for the complete list of ingredients and measurements 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!
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 – It’s delicious either way!
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!
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.
Up to 3 days! The flavours get better, honestly.
Can I add other ingredients?Totally. Try olives, sun-dried tomatoes, chopped tofu, or crumbled vegan feta.
Easy Mediterranean Chickpea Salad With Roasted Vegetables
Recipe details
- 4 servings
- Prep time: 2 Minutes Cook time: 40 Minutes Total time: 42 min
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