Description
A vibrant and nutritious Mediterranean-inspired Roasted Veggie and Crispy Chickpea Salad featuring perfectly roasted broccoli, bell peppers, zucchini, and cherry tomatoes paired with smoky, crispy chickpeas. Tossed with mixed greens and drizzled with a tangy lemon-Dijon dressing, this vegan salad is ideal for a healthy meal prep or a refreshing, flavorful lunch.
Ingredients
Scale
Roasted Vegetables and Chickpeas
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil (divided)
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 5 cups mixed salad greens
Dressing
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Toss Chickpeas with Spices: In a bowl, combine the drained and dried chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and black pepper. Mix well to coat the chickpeas evenly with the seasoning.
- Arrange on Baking Sheet: Spread the seasoned chickpeas on one side of the prepared baking sheet in a single layer to help them crisp up during roasting.
- Prepare Vegetables: On the other side of the baking sheet, toss the broccoli florets, chopped red bell pepper, sliced zucchini, and halved cherry tomatoes with the remaining 1 tablespoon olive oil to coat them lightly.
- Roast Chickpeas and Vegetables: Place the baking sheet in the oven and roast for 25 to 30 minutes, tossing the veggies and chickpeas halfway through for even cooking. Roast until the vegetables are tender and the chickpeas are crispy.
- Make the Dressing: While roasting, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper in a small bowl or jar until emulsified and well combined.
- Assemble the Salad: On a large serving platter or in a large bowl, spread out the mixed salad greens. Top evenly with the roasted vegetables and crispy chickpeas.
- Dress and Serve: Drizzle the prepared dressing over the salad just before serving to keep the greens crisp and fresh. Toss lightly if desired, and enjoy your wholesome roasted veggie and crispy chickpea salad.
Notes
- Feel free to swap in seasonal vegetables such as sweet potatoes, carrots, or cauliflower for variation and seasonality.
- For added creaminess and richness, consider topping the salad with crumbled feta cheese or slices of ripe avocado.
- This salad makes an excellent meal prep option; store components separately in airtight containers and combine before eating to maintain crispness.
- Leftovers can be refrigerated for up to 3 days, but chickpeas are best enjoyed crispy immediately after roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean-Inspired
