Italian Roasted Vegetable and Chickpea Salad
Looking for a flavorful salad that’ll stick to your bones? Try this roasted vegetable salad from Twin Cities food blogger greens & chocolate. It’s nutritious, delicious and simple to prepare — perfect for lunches and light dinners.
Who says salads have to be boring? There’s no ranch dressing-drenched lettuce in sight in this Italian Roasted Vegetable and Chickpea Salad. Instead, this salad boasts perfectly roasted vegetables, chickpeas and an Italian dressing! Roasting vegetables is my favorite way to prepare them. It brings out their flavor and browns them, making them almost crispy instead of mushy. In this recipe, the roasted vegetables are perfectly complemented by the fiber- and protein-packed chickpeas, making this salad not only delicious, but also healthy.
This roasted vegetable salad is very versatile. Bring it to a potluck, meal-prep it for lunch or serve it at a family dinner. I can see this being a very welcome addition to any holiday table, too! I also love making this salad as our main dish for dinner. You can keep it vegetarian, as the chickpeas add a boost of protein, or top it with some grilled chicken or shrimp, and dinner is served! A side of naan or grilled bread is a delicious idea, too.
6 servings
Preparation time: 20 minutes
Cook time: 25 minutes
Ingredients
1 head cauliflower, cut into florets
1 red bell pepper, stem and seeds removed, sliced into strips
1 orange bell pepper, stem and seeds removed, sliced into strips
Green beans, trimmed
1 red onion, sliced
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
½ teaspoon salt
2 14.5-ounce cans chickpeas, drained and rinsed
¼ cup chopped parsley
For the dressing:
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
Directions
- Heat oven to 400 F.
- Toss the vegetables in the olive oil and garlic, and season with salt.
- Place the veggies on two large baking sheets. Roast them in the oven for 20 to 25 minutes, rotating and stirring after 15 minutes.
- While the vegetables are roasting, prepare the dressing. In a small bowl or mason jar, whisk together the dressing ingredients.
- To assemble, combine the roasted veggies, chickpeas and parsley in a large bowl and toss with the dressing. Serve warm or cold. Enjoy!
