salads mediterranean

Chickpea Salad with Roasted Zucchini and Mint

Chickpea salad with roasted zucchini, mint, lemon, garlic, olive oil, and optional feta, served warm or at room temperature.

Vegetarian Gluten-Free
Back to Recipes More Recipes
Prep 15 min
Cook 25 min
Total 40 min
Servings 4
Difficulty Easy

Ingredients

Need a different yield?

Open this recipe in the scaler to adjust servings and turn the ingredients into a grouped shopping list.

Scale this recipe

Instructions

  1. Preheat oven to 220°C / 425°F.

  2. Toss diced zucchini with 2 tbsp olive oil and 1/4 tsp salt. Spread on a sheet pan in a single layer.

  3. Roast 20-25 minutes until golden and tender. Let cool slightly.

    Tip: Roasted zucchini has concentrated flavor—don't skip this step.

  4. Make dressing: Whisk remaining 3 tbsp olive oil with lemon juice, zest, mint, garlic, remaining salt, pepper, and red pepper flakes if using.

  5. Combine chickpeas and warm roasted zucchini in a large bowl.

  6. Pour dressing over and toss to coat.

  7. Let sit 10 minutes for flavors to develop. Top with crumbled feta if using. Serve at room temperature.

Storage & Meal Prep

Keeps for up to 3 days in the refrigerator. The roasted zucchini softens slightly but the salad remains delicious. Store feta separately if meal prepping. Add extra lemon juice before serving leftovers.

Variations

  • Chickpea Salad with Grilled Zucchini: Grill zucchini slices instead of roasting for a smoky char flavor. Dice after grilling.
  • Warm Chickpea and Zucchini Bowl: Serve warm over couscous or quinoa for a heartier grain bowl variation.
  • Chickpea Salad with Roasted Eggplant: Replace zucchini with eggplant cubes for a richer, more substantial salad.

FAQ

Is chickpea salad good for meal prep?

Yes. Chickpeas hold their shape for days. Store feta separately if you are making the salad ahead.

How much protein is in chickpea salad?

The chickpeas make it more filling than a leaf salad. Add feta, bread, or grains if you want it to eat like a full lunch.

Can you eat chickpea salad cold?

Yes. It works cold, warm, or at room temperature. I like it best after the zucchini has cooled slightly but is not fridge-cold.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Legumes
Chickpeas (Cooked)
328 g
Cheese
Feta Cheese
75 g
Vegetables
Zucchini
392 g
Garlic
3 g
Oils & Fats
Extra Virgin Olive Oil
67 g
Herbs & Spices
Fresh Mint
26 g
Lemon Juice (Fresh)
45 g
Lemon Zest
2 g
Salt
4.5 g
Black Pepper
1 g
Red Pepper Flakes
0.5 g

Per Serving

353kcalCalories
11gProtein
27gCarbs
23gFat
7gFiber
Sodium
212mg9% DV
Potassium
520mg11% DV
Calcium
153mg12% DV
Iron
3.1mg17% DV
Magnesium
62mg15% DV
Vitamin C
19.8mg22% DV
Vitamin A
40µg4% DV
Vitamin K
18.5µg15% DV
Folate
172µg43% DV
Chickpeas (Cooked)
Zucchini
Extra Virgin Olive Oil
Fresh Mint
Lemon Juice (Fresh)
Lemon Zest
Garlic
Salt
Black Pepper
Red Pepper Flakes
Feta Cheese
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

This is the chickpea salad I make when I want more than a cold tin of beans. The zucchini gets roasted first, then tossed warm with lemon, mint, garlic, and olive oil.

Roasting matters. Zucchini carries a lot of water, and the oven concentrates it enough to hold up beside the chickpeas. If I skip that step, the salad turns soft and wet.

Mint keeps the salad clean. Feta is optional, but useful when the salad is the whole meal.

Make-Ahead Notes

The salad keeps for 3 days. Add feta just before serving, and refresh leftovers with lemon juice and olive oil.

Related: Chickpea Salad with Lemon and Herbs | Roasted Vegetable Tray Bake | Whole Grain Tabbouleh