Roasted Chickpea Salad

Ingredients

• 16 ounce bella mushrooms sliced into thirds
• 16 ounce chickpeas drained canned (garbanzo beans)
• 2 tablespoons hungarian paprika hot
• 1  onion spanish finely chopped
• 1  orange bell pepper diced
• 1 tablespoon oregano dried
• 4 servings sea salt to taste

Equipment

• frying pan
• oven
• casserole dish

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Cook and stir onion, mushrooms, and bell pepper in a nonstick skillet over medium heat until just slightly tender, 5 to 10 minutes. Discard any excess water from vegetables.
3. Transfer vegetables to a 2-quart casserole dish.
4. Add garbanzo beans, paprika, oregano, and salt; stir to coat.
5. Bake in the preheated oven until vegetables are tender, about 15 minutes.