Mediterranean Roasted Vegetable Salad with Pesto

0 Preheat the oven to 425 (220 C) degrees.
1 Put [wprm-ingredient text="1 pound eggplant cut into 2-inch pieces" uid="0"], [wprm-ingredient text="2 red or yellow bell peppers cut into 2-inch pieces, " uid="1"][wprm-ingredient text="2 cups cherry tomatoes, halved" uid="2"], and [wprm-ingredient text="½ cup thinly sliced red onion " uid="3"]on a large (18"x13") rimmed sheet pan. To ensure they roast evenly, the veggies should fit snugly, but not piled on top of each other. Drizzle [wprm-ingredient text="¼ cup extra-virgin olive oil" uid="4"] over and season with [wprm-ingredient text="½ teaspoon crushed red pepper" uid="5"] and salt to taste (I usually use 1-2 teaspoons Diamond kosher).
2 Bake 25-30 minutes, stirring halfway through, until the vegetables are softened and lightly browned on the edges.
3 Add [wprm-ingredient text="⅓ cup basil pesto sauce" uid="7"], [wprm-ingredient text="2 teaspoons red wine vinegar" uid="8"], and [wprm-ingredient text="1 15-ounce can drained chickpeas" uid="9"] to the hot vegetables and stir around with a spatula. Sprinkle [wprm-ingredient text="2 big handfuls baby greens" uid="10"] over and stir again until the leaves wilt slightly.
4 Serve warm or at room temperature.