Roasted Chickpeas with Grilled Vegetables

The flavors of roasted vegetables and chickpeas come together nicely and the “pop” of flavor at the end from the Sicilian Lemon balsamic vinegar is a great combination.


12 small mushrooms – sliced

2 ripe tomatoes – cut in quarters

1 red bell pepper and 1 yellow pepper, cut in strips

1 red onion or 1 ½ c. leeks, cut into wedges

About 6 cloves of garlic, left unpeeled

2 – 14 oz. cans of chickpeas, rinsed well and drained

2 sprigs of fresh rosemary

Balsamic Vinegar – Sicilian Lemon from The Olive Tap if you have easy access to it. Otherwise a white wine vinegar will substitute.


Preheat the oven to 400 degrees if roasting in the house or prepare a hot grill (preferred method for best flavor)

Put the mushrooms, tomatoes, red and yellow peppers, onion and garlic in a large roasting pan. Roast for about 30 minutes or until you can see the vegetables caramelizing.

Remove the pan and turn the vegetables over. Add the chickpeas and rosemary and return to the oven or the grill. Roast for another 30 – 45 minutes until the edges of the vegetables are starting to turn dark and the chickpeas are browning.

Sprinkle with balsamic vinegar, toss together and serve warm. This dish can be served on its own or over quinoa.