Roasted Vegetable & Chickpea Salad with Cilantro Chimichurri

Share This Post

Roasted Vegetable & Chickpea Salad with Cilantro Chimichurri

Course: Dinner, Lunch, Salad, Side Dish, Side/App
Cuisine: American, Mediterranean
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 300-400, Under 400, Under 450, Under 500
Protein: 10-20g
Fiber: 11+g
Servings: 2 servings
Calories: 355kcal


  • 3 Carrot (medium, chopped)
  • 1 cup Red Onion (chopped)
  • 1/16 oz Avocado Oil Spray
  • Sea Salt & Black Pepper (to taste)
  • 1/4 cup Cilantro (chopped)
  • 1 tbsp Lemon Juice
  • 1 Garlic (cloves, minced)
  • 1/4 tsp Chili Flakes
  • 1 1/2 tbsps Extra Virgin Olive Oil
  • 1 1/3 cups Chickpeas (drained, rinsed)
  • 5 1/16 ozs Roasted Red Peppers (sliced)


  • Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
  • Place the carrot and red onion on the baking sheet. Spray with avocado oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes or until the vegetables are cooked.
  • Meanwhile, in a small bowl, mix together the cilantro, lemon juice, garlic, chili flakes, and olive oil. Season with salt and set aside.
  • Place the chickpeas, roasted red pepper, carrot, and red onion on a plate. Top with the cilantro chimichurri and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is equal to approximately two cups.
  • More Flavor

    Add broccoli and zucchini.
  • No Cilantro

    Use parsley instead.
  • Avocado Oil Spray

    One gram (or 0.03 ounces) of avocado oil spray is equal to a one-second spray.


Calories: 355kcal | Carbohydrates: 50g | Protein: 12g | Fat: 13g | Cholesterol: 0mg | Sodium: 279mg | Fiber: 12g | Sugar: 16g | Vitamin A: 16409IU | Vitamin C: 38mg | Calcium: 107mg | Iron: 4mg

More To Explore

fREE: weight loss that lasts cheatsheet