Description
This Roasted Veggie and Crispy Chickpea Salad is a vibrant and nutritious Mediterranean-inspired dish that combines tender roasted vegetables with crunchy spiced chickpeas, mixed greens, and a tangy homemade balsamic dressing. Topped with creamy feta cheese and toasted pumpkin seeds, it’s a satisfying and wholesome salad perfect for a healthy lunch or light dinner.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 2 cups sweet potatoes, peeled and diced
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 6 cups mixed greens or arugula
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pumpkin seeds
For Roasting
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and pepper to taste
Instructions
- Preheat and prepare the baking sheet. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking.
- Toss chickpeas with seasonings. 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 evenly.
- Prepare the vegetables. In another bowl, toss the diced sweet potatoes, sliced zucchini, red bell pepper, and red onion with the remaining 1 tablespoon of olive oil to coat all pieces.
- Arrange on baking sheet and roast. Spread the seasoned chickpeas on one half of the baking sheet and the vegetables on the other half. Roast in the oven for 25–30 minutes, stirring halfway through, until the chickpeas are crispy and the vegetables are tender.
- Make the dressing. While roasting, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup (or honey), salt, and pepper in a small bowl until emulsified.
- Assemble the salad. In a large salad bowl, combine the mixed greens, roasted veggies, and crispy chickpeas. Drizzle with the prepared dressing and toss gently to combine.
- Add finishing touches and serve. Sprinkle crumbled feta cheese and toasted pumpkin seeds over the top of the salad just before serving for extra flavor and texture.
Notes
- Feel free to swap in seasonal vegetables such as butternut squash or cauliflower for variety.
- To make this salad vegan, omit the feta cheese or substitute with a plant-based cheese alternative.
- Make sure to pat the chickpeas dry thoroughly to achieve maximum crispiness.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 8g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg
