Smashed Chickpea Chopped Salad with Roasted Red Onion, Dried Apricots & Creamy Greek Dressing

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Drain and rinse chickpeas; thoroughly pat dry with paper towels. Halve, peel, and cut onion into ½-inch-thick wedges. Core, deseed, and dice bell pepper into ½-inch pieces.