Go Back
–+ servings

Roasted Veggie and Crispy Chickpea Salad

A delightful and healthy salad combining vibrant roasted vegetables with crispy chickpeas and a zesty dressing, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Salad
Cuisine Healthy, Mediterranean
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the Salad

  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry Use canned for convenience.
  • 2 cups sweet potatoes, peeled and diced Can be substituted with regular potatoes or other vegetables.
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 6 cups mixed greens or arugula Fresh greens enhance flavor.
  • 1/2 cup crumbled feta cheese Omit for vegan option.
  • 1/4 cup toasted pumpkin seeds Can be substituted with other seeds.

For the Seasoning

  • 3 tablespoons olive oil Divided for seasoning and dressing.
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Dressing

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey Use maple syrup for vegan option.
  • Additional salt and pepper to taste

Instructions
 

Preparation

  • Gather and prepare all ingredients.

Preheat the Oven

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Season the Chickpeas

  • In a mixing bowl, add the drained and dried chickpeas. Drizzle 1 tablespoon of olive oil over them and sprinkle with smoked paprika, garlic powder, salt, and black pepper. Mix well.

Prepare the Vegetables

  • Toss together the diced sweet potatoes, sliced zucchini, sliced red bell pepper, and sliced red onion in another bowl with 1 tablespoon of olive oil.

Roast the Chickpeas and Vegetables

  • 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.

Prepare the Dressing

  • Whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper in a small bowl.

Assemble the Salad

  • In a large salad bowl, combine the mixed greens or arugula with the roasted vegetables and chickpeas. Drizzle with dressing and toss gently.

Add the Final Touches

  • Before serving, sprinkle crumbled feta cheese and toasted pumpkin seeds over the salad.

Notes

This salad can be enjoyed as a main dish or a side. Store leftovers in the fridge for up to 3 days, keeping the dressing separate until ready to eat.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 3gSodium: 450mgFiber: 10gSugar: 5g
Tried this recipe?Let us know how it was!