Name: Roasted Veggie & Chickpea Salad
Prep time: 15 min
Ingredients: 3-4 tbsp olive oil; 1½ tbsp lemon juice; 1 tbsp apple cider vinegar/ white vinegar; 1-1½ tbsp dijon mustard; 2-3 tsp honey; salt and pepper to taste; 1 cup cooked chickpeas ((drained & dried)); 1 cup sliced pumpkin/ butternut squash & diced carrots; 1 cauliflower ((broken into florets)); olive oil ((for drizzling)); salt & pepper; 1 cup leafy greens ((chopped romaine or arugula)); roasted veggies; 1 apple ((thinly sliced)); ¼-⅓ cup toasted nuts ((pistachios or almonds)); ¼-½ cup crumbled feta

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This roasted veggie & chickpea salad is the kind of dish that holds its own on a table. It’s warm, nourishing and deeply comforting, while still making a deliciously-wholesome lunch or dinner. It’s packed with protein, fibre and plenty of nutrients for a feel-good boost. It’s dressed with a Lemon Vinaigrette that brings this salad together with creamy yet sharp and zingy flavours!

Roasted Veggies & Chickpea Salad

Whisk together the lemon vinaigrette dressing: whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Give it a good mix and adjust the flavors to your liking—this tangy, sweet dressing will tie everything together.
Roast your veggies: toss your veggies of choice (we suggest sliced pumpkin/ squash, carrots and cauliflower florets) and cooked chickpeas to a baking tray. Drizzle generously with olive oil, salt, and pepper; and pop everything in the oven until the veggies are perfectly caramelized and tender. You may need to remove the veggies once they’re done and leave in the chickpeas for an additional 15-20 minutes until they’re golden and crunchy.

To assemble: layer your salad with:
- Leafy greens (arugula or rocket would work really well here!)
- Roasted veggies and crispy chickpeas
- Thinly-sliced apple
- Toasted nuts and seeds
- Crumble of feta/ cheese of choice

Drizzle your lemon vinaigrette over everything, give it a good toss, and voilà—your roasted veggie & crispy chickpea salad is ready… so DIVE IN!

Dishes To Pair Alongside This Salad

I often serve this roasted veggie & chickpea salad at my dinner parties, as it is visually impressive while offering a lighter, nourishing balance to more decadent dishes. I usually pair this dish with:

Roasted Red Pepper Feta Pasta

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Vegetarian French Onion Soup

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Smashed Potato Salad

You will devour this smashed potato salad tossed together with roasted corn and jalapenos with a creamy Caeser-style dressing! It is the perfect pick-me-up after a long day's work.

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Roasted Veggie & Chickpea Salad

Roasted veggies, crunchy chickpeas & toasted pistachios come together for a very impressive salad for your hosting table. But this cosy wholesome compilation is just as delicious for a rather healthy lunch/ dinner too , packing in protein, fibre & plenty of nutrients for a feel-good boost.

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Prep Time 15

Course accompaniment, Salad, STARTER

Cuisine American, Modern-European

Ingredients

Lemon Vinaigrette Dressing

3-4 tbsp olive oil
1½ tbsp lemon juice
1 tbsp apple cider vinegar/ white vinegar
1-1½ tbsp dijon mustard
2-3 tsp honey
salt and pepper to taste

For the roasted veggies

1 cup cooked chickpeas (drained & dried)
1 cup sliced pumpkin/ butternut squash & diced carrots
1 cauliflower (broken into florets)
olive oil (for drizzling)
salt & pepper

For assembling

1 cup leafy greens (chopped romaine or arugula)
roasted veggies
1 apple (thinly sliced)
¼-⅓ cup toasted nuts (pistachios or almonds)
¼-½ cup crumbled feta

Instructions

For the lemon vinaigrette dressing, whisk together olive oil, lemon juice, apple cider vinegar, mustard, honey and salt and pepper. Give it a good mix and adjust taste to your preference.
Pre-heat the oven to 180C.
Add the pumpkin/ butternut squash, carrots, cauliflower and cooked chickpeas to a baking tray. Drizzle generously with olive oil, salt and pepper, tossing to ensure each piece is evenly coated.
Bake for 40-50 minutes until the veggies are caramelised and chickpeas crispy. You may need to remove the veggies once they're done and leave the chickpeas to roast for another 15-20 minutes for the perfect golden crunch!
To assemble – layer your greens on a large plate. Add the roasted veggies. Tuck in thinly-sliced apples (fanning them out as shown). Garnish with toasted pistachios/ almonds and feta.
Drizzle the prepped dressing. Give it a good mix and DIVE IN!

Video

Keyword 15 minute recipes, healthy, salads

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