A nutritious and satisfying plant-based salad for the dill lovers!
Sometimes, you just need a big bowl of salad. But not just any salad. One that will deliver a variety of textures, colors and flavors. Personally, I also like a salad that will nourish and satisfy me for hours. More of a meal, if you will.
Enter this Roasted Vegetable and Chickpea Salad. It checks all of the boxes! Crunchy, creamy, fresh, salty, savory, acidic and just a little sweet.
Roasted Vegetable and Chickpea Salad Ingredients
You will need:
Mixed salad greens - I like a delicate mesclun mix that includes baby lettuce, spinach, arugula, and frisée. This mix offers a peppery, slightly bitter taste.
English cucumber - For freshness and crunch.
Fresh herbs - I like dill and parsley.
Avocado - for extra delicious creaminess.
Feta cheese - for saltiness. And let's be honest, cheese makes everything better!
Russet potatoes, or fingerling potatoes. When roasted, these provide a nice textural and temperature contrast to the rest of the ingredients.
Cauliflower - again, for textural and temperature contrast (and just yum!).
Canned chickpeas - for fiber and protein, plus they add a good crunch when roasted!
Juice of a lemon - for an extra zingy vinaigrette.
Garlic - 'cause we love garlic.
Honey, or maple syrup to balance out the acidity in the vinaigrette.
Olive oil - extra virgin if you have it.
Spices - I used dried dill, garlic powder, onion powder, salt and pepper.
How to make Roasted Vegetable and Chickpea Salad
1) Roast your chickpeas and vegetables
Preheat an oven to 400 degrees Fahrenheit. Then, on a large sheet pan, toss cubed potatoes and cauliflower florets with olive oil, salt and pepper. Make sure your vegetables are cut into even pieces so they cook evenly. Don't overcrowd the pan to avoid steaming them.
On a second sheet pan, toss drained and rinsed chickpeas with olive oil, garlic powder, onion powder, dried dill, salt and pepper until evenly coated. Make sure you pat your chickpeas dry before seasoning them to get the most crispy chickpeas!
Roast your chickpeas and vegetables in a preheated oven, 30-40 minutes, flipping halfway through, until browned and crispy.
2) Make the vinaigrette
While the chickpeas and vegetables are roasting, make the vinaigrette. In a jar, mix lemon juice, honey, Dijon mustard, minced garlic, salt, pepper and olive oil until emulsified. Set aside.
3) Assemble your salad
When chickpeas and vegetables are browned and crispy, assemble your salad. In a large serving bowl, layer mixed salad greens, roasted vegetables, roasted chickpeas, and cucumber. Top with fresh herbs, crumbled feta cheese, and avocado. Dress with the lemony vinaigrette and serve.
If making this salad ahead of time, keep the vinaigrette separate until ready to serve.
Roasted Vegetable and Chickpea Salad Substitutions
I especially love that you can modify this salad to your liking!
Don't have any mesclun salad mix? Use chopped romaine or spinach instead!
No cauliflower? Try roasting another vegetable! Pick what's in season, or what you have in your fridge. I imagine roasted zucchini, asparagus, onions or peppers would be delicious.
Not a fan of chickpeas? Try another protein - like chicken, white beans or tofu.
No potatoes on hand? Add a whole grain instead such as cooked farro, millet or quinoa.
Roasted Vegetable and Chickpea Salad Recipe
Servings: Makes 4-8 servings
Total time: 50 minutes
4 small Russet potatoes, peel-on, washed and cubed
1 head cauliflower, cut into florets
1 can chickpeas, drained and rinsed, patted dry
3 tbsp olive oil
1 tsp dried dill
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
8 cups mixed salad greens
1 English cucumber, sliced
1 avocado, thinly sliced or cubed
1/2 cup fresh herbs, such as dill and parsley, chopped
1/2 cup light feta cheese, crumbled
1 lemon, juiced
1 clove garlic, minced
1/4 cup olive oil
1 tbsp Dijon mustard
1 tbsp honey
Salt and pepper, to taste
Preheat an oven to 400 degrees Fahrenheit.
On a large sheet pan, toss cubed potatoes and cauliflower florets with 2 tbsp olive oil, salt and pepper until evenly coated. Set aside.
On another sheet pan, toss chickpeas with 1 tbsp olive oil, dried dill, garlic powder, onion powder, salt and pepper until evenly coated.
Roast vegetables and chickpeas in a preheated oven, 30-40 minutes, flipping halfway through cooking time, until browned and crispy.
While vegetables and chickpeas are roasting, make the vinaigrette. In a jar with a lid, mix lemon juice, honey, Dijon mustard, minced garlic, salt, pepper and olive oil. Secure with lid and shake until emulsified. Set aside.
When vegetables and chickpeas are done, assemble your salad. In a large serving bowl, layer mixed salad greens, roasted vegetables, roasted chickpeas, and cucumber slices. Top with fresh herbs, crumbled feta, and avocado.
Just before serving, dress the salad with the vinaigrette.
Leftover roasted vegetables: This recipe may make extra roasted vegetables. Keep leftover roasted vegetables in an airtight container in the fridge for up to 5 days. Use leftover roasted vegetables as a side dish, or add to soups, wraps, sandwiches, omelets or frittatas.
Leftover vinaigrette: This recipe may make extra vinaigrette. Keep leftover vinaigrette in a sealed jar in the fridge for up to 2 weeks. Olive oil may solidify in the fridge. Take vinaigrette out of the fridge before using to give the oil time to warm up and return to it’s liquid state, then shake vigorously!
Did you make this recipe?
Please leave me a comment and let me know what you think! Be sure to take a photo and tag me @vguitard.nutrition so I can see!