Roasted Veggie and Chickpea Salad

About a year ago, I tried to go Vegan for health reasons. While eating a plant-based diet made me feel incredible, I realized it just wasn’t sustainable to be a strict Vegan long term. I still frequently eat vegan and vegetarian meals though, because sometimes I just don’t crave meat. When I stumbled upon this particular meatless meal on Pinterest recently, it really caught my eye. As always, I had to change around some of the ingredients to suit my personal tastes, and thus my roasted veggie and chickpea salad was born!

This meatless Monday meal was actually incredibly flavorful. I was shocked by how satisfying it was without the use of any animal products! If you’re looking for a good meal prep recipe or a light and easy dinner, check this one out!

 

 

 

 

 

 

 

 

 

 

 

Roasted Veggie and Chickpea Salad (Serves 1)

INGREDIENTS

  • 1/3 head cauliflower
  • 1/4 red onion
  • 1 Tbsp olive oil
  • Salt and Pepper to taste
  • 1/2 cup chopped parsley
  • 4 medium portobello mushrooms

LEMON GARLIC DRESSING

  • Juice of one lemon
  • clove of garlic, minced
  • 2 tsp olive oil
  • 1 tsp sesame oil
  • 1/2 teaspoon dijon mustard
  • splash of soy sauce
  • Salt and Pepper to taste

TOASTED CHICKPEAS

  • Half of a 15 oz can chickpeas
  • 1 Tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne
  • Salt and Pepper to taste

Instructions:

  1. Preheat the oven to 400ºF. Chop cauliflower into bite-sized pieces and place them on a baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Quarter the portabella mushrooms and add them to the sheet as well. Drizzle the veggies with olive oil and season to taste with salt and pepper and toss until evenly coated.
  2. Roast the veggies for 20 minutes, stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges.
  3. Make the lemon garlic dressing while the veggies are roasting. Add all ingredients to a small bowl and whisk together with a fork until well combined. Taste and adjust for seasoning.
  4. Drain and rinse the can of chickpeas. Add half to a skillet along with the olive oil, and seasonings. Stir and cook the chickpeas over medium heat for about five minutes, until they brown slightly and become crispy.
  5. To build the salad, combine the roasted veggies in a bowl with the spiced chickpeas and chopped parsley. Drizzle the dressing over top, toss, and enjoy your roasted veggie and chickpea salad!

If you make this recipe, I’d love to hear your thoughts! Did you make any changes? What are some of your favorite meatless meals? Two of mine are my Kimchi Soup and Black Bean Burgers.

 

2 comments / Add your comment below

    1. You can definitely use the pre-dried chickpeas. This recipe calls to toast them in a pan so they crisp up on the outside and are still softer on the inside, but it’s totally up to you on what texture you prefer 🙂

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