Roasted Chickpea Salad

1 Spanish onion, finely chopped

1 (16 ounce) package bella mushrooms, sliced into thirds

1 orange bell pepper, diced

1 (16 ounce) can chickpeas (garbanzo beans), drained

2 tablespoons Hungarian hot paprika

1 tablespoon dried oregano

sea salt to taste

Preheat oven to 425 degrees F (220 degrees C).

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. Transfer vegetables to a 2-quart casserole dish. Add garbanzo beans, paprika, oregano, and salt; stir to coat.

Bake in the preheated oven until vegetables are tender, about 15 minutes.