Roasted Vegetable Chickpea Salad

Ingredients

• 1 medium zucchini $1.60
• 1 medium yellow squash $1.44
• 1 medium red onion $1.08
• 1 medium eggplant $2.28
• 8 oz. white button mushrooms $1.50
• 2 Tbsp. olive oil $0.32
• 1 clove garlic $0.08
• ½ tsp dried oregano $0.03
• ½ tsp salt (plus more to taste) $0.05
• Freshly cracked pepper $0.05
• 2 (15 oz.) cans chickpeas $2.54
• ¼ bunch fresh parsley $0.20
• 2 oz. feta cheese $0.87
• 1½ Tbsp lemon juice $0.08

Instructions

1. Preheat the oven to 400 degrees. Line two baking sheets with foil and give them a light coat of non-stick spray. Dice the zucchini, squash, onion, eggplant, and mushrooms into 1-inch pieces. Place them in a large bowl.
2. Mince the garlic and stir it together with the olive oil, dried oregano, about ½ tsp of salt, and a healthy dose of freshly cracked pepper. Pour the oil mixture over the diced vegetables and toss to coat. Spread the seasoned vegetable out onto the baking sheets, making sure they are not piled on top of one another.
3. Roast the vegetables in the preheated oven for about 45 minutes, or until golden brown on the edges. Stir once half way through.
4. Meanwhile, drain and rinse the chickpeas in a colander. Roughly chop the parsley and crumble the feta.
5. Once the vegetables are done cooking, allow them to cool for about 5 minutes. Combine the drained chickpeas, roasted vegetables, parsley, and feta in a large bowl. Sprinkle with lemon juice and gently stir the ingredients to combine. Taste and add more salt if needed.

source:budgetbytes.com