Delicious Roasted Salad with crispy chickpeas and quinoa for protein, crunchy broccoli, carrots, and cabbage for antioxidants, and a heart-healthy creamy tahini dressing. This recipe is gluten-free with a nut-free option.
This Roasted Salad with Chickpeas makes it easy to eat healthy. It comes together quickly and tastes so good, you will be devouring your veggies in no time! The high fiber content, plant-based protein, and heart-healthy fats will keep you satisfied for hours.
Don’t be fooled by the simplicity of this roasted salad. Though the ingredients and preparation are straightforward, the flavor is complex. Lightly roasting the veggies gives them a bit of caramelization and concentrates their flavors. Additionally, the easy tahini dressing adds a delectable sesame flavor and brightens the dish.
This recipe was inspired by my Vegan Roasted Vegetable Salad as well as this Balsamic-Maple Roasted Veggies and Chickpeas recipe on my site.
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👩🏼🌾 Ingredients
- Cabbage
- Chickpeas
- Carrots
- Bell pepper
- Broccoli
- Quinoa (optional)
- Cashews (optional)
- Tahini
- Maple syrup
- Apple cider vinegar
- Dijon mustard
See the recipe card for quantities.
🫑 Substitutions
- Lettuce - add a bed of iceberg lettuce, arugula, massaged kale, or baby spinach as desired
- Dressing - use one of my Healthy Salad Dressings, or Balsamic Vinaigrette, or this Japanese Sesame Dressing to change things up
- Bell pepper - omit the bell pepper and add more cabbage if you are sensitive to nightshades
- Chickpeas - use cooked lentils instead and roast them the same as the chickpeas
- Cashews - omit them entirely for nut-free or substitute with pepitas
- Broccoli - use broccolini, baby broccoli, or cauliflower instead
- Quinoa - omit entirely or substitute with farro, barley, or quinoa rice as desired
- Olive oil - use a drizzle of coconut aminos or balsamic vinegar instead
- Seasoning - add a dash of dried herbs and garlic powder to the veggies and chickpeas for more flavor
For more garbanzo recipes, visit my Vegan Chickpea Recipes page.
📖 How to Make Roasted Salad with Chickpeas
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
Cook the quinoa or make quinoa rice, if using.
Step 1. Transfer the chickpeas and cashews to a large rimmed nonstick baking sheet, keeping them separate. Place the veggies on a second sheet Drizzle them lightly with oil, sprinkle with salt, and toss to coat evenly. Bake for about 20 minutes or until lightly crispy.
Remove the cashews once they are golden brown. Change the oven setting to broil and cook the chickpeas for 2 minutes more for crispier chickpeas.
Step 2. Combine the tahini, Dijon, maple syrup, apple cider vinegar, and crushed red pepper in a medium bowl. Mix well until the tahini seizes. Then add the cold water, one tablespoon at a time, until the desired consistency. Add salt to taste.
Step 3. Add cooked quinoa (if using) and dressing to the roasted veggies and chickpeas while they are still warm for a warm roasted salad.
Step 4. Mix the roasted salad well to incorporate the dressing. Top with the cashews.
💡 Expert Tips
- This meal-prep and travel-friendly recipe is perfect for a potluck side dish or barbeque.
- Mix the leftovers with arugula for lunch the following day.
- Storage: Refrigerate leftover Roasted Salad in an airtight container for up to 5 days.
🙋🏽♀️ Recipe FAQs
Serve as a main dish: Protein-rich chickpeas and quinoa, and fiber-rich vegetables, make this a satisfying meal.
Or as a salad: Serve with chickpeas over a bed of greens for a healthy salad with greens.
Make a sandwich: toast a pita, add hummus, and arugula, and pack in some roasted vegetable salad for a stuffed pita sandwich.
Serve as a side dish: Serve this recipe with my Easy Marinated Tofu for a high-protein meal.
A high temperature of about 425º F is best for roasting most vegetables and should work well for this salad.
Don’t crowd the pan. If the pan is crowded, it can make your roasted vegetables soggy. Roast vegetables uncovered to ensure they brown. In addition, you might want to divide the veggies between two sheet pans to make sure that air can circulate freely between them for even browning.
Flip the vegetables. Use a large spatula to flip and turn the vegetables halfway during roasting. This will help them to brown evenly.
Rotate the pan. Ovens are often hotter in the back than in the front. Therefore, if the vegetables at the back of the pan are browning more quickly, rotate the pan 180 degrees. It is also a good idea to alternate the pans’ positions on the upper and lower rack.
Enjoy this salad when the vegetables are still warm from the oven, or the next day as a cold roasted vegetable salad, once the flavors have melded further in the fridge.
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📖 Recipe
Roasted Salad with Chickpeas
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Ingredients
- 1 (15-ounce) can chickpeas drained and rinsed (about 1 ½ cups cooked)
- ½ cup raw cashews (optional)
- 2 cups thinly sliced cabbage
- 2 cups matchstick carrots (about 4 medium carrots
- 1 ½ cups broccoli florets (1 small head baby broccoli, or cauliflower)
- 1 large red bell pepper thinly sliced
- Drizzle of olive oil or coconut aminos
- Salt to taste
- ¼ cup tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or to taste
- 1 tablespoon apple cider vinegar or lemon juice
- ½ teaspoon crushed red pepper (optional)
- ¼ cup cold water
- ¼ cup dry quinoa cooked (or ¾ cup cooked) (optional)
Instructions
- Preheat the oven to 425ºF.
- Roast chickpeas and cashews: Transfer the chickpeas and cashews to a large rimmed nonstick baking sheet, keeping them separate. Drizzle them lightly with oil, sprinkle with salt, and toss to coat evenly (optional). Bake for about 20 minutes or until the chickpeas are crispy. Remove the cashews once they are golden brown. Set aside. Change the oven setting to broil and cook for 2 minutes more for crispier chickpeas.
- Roast veggies: On a second large baking sheet, place the cabbage, carrots, bell pepper, and broccoli. Drizzle with olive oil and add a dash of salt to taste. Toss well to coat the veggies with the oil. Roast them with the chickpeas and cashews for about 25 minutes or until the cabbage is slightly crispy.
- Make the dressing: In a medium bowl, combine the tahini, Dijon, maple syrup, apple cider vinegar, and crushed red pepper. Mix well until the tahini seizes. Then add the cold water, one tablespoon at a time, until the desired consistency. Add salt to taste.
- Combine: Transfer the roasted veggies, quinoa (if using), and dressing to a large bowl. Mix well to incorporate the dressing. Top with the chickpeas and cashews.
Notes
-
- For crispier chickpeas: Dry them between layers of a dish towel or paper towel before roasting. Broil for about 2 minutes more after roasting, or until crispy.
- Olive oil - use a drizzle of coconut aminos or balsamic vinegar instead
- Seasoning - add a dash of dried herbs and garlic powder to the veggies and chickpeas for more flavor
- This meal-prep and travel-friendly recipe is perfect for a potluck side dish.
- Mix the leftovers with arugula for lunch the following day.
- Storage: Refrigerate the leftovers in an airtight container for up to 5 days.
- Nutrition information includes quinoa.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Jane
Thank you for this great recipe - delicious!
Nisha Melvani, RDN
I'm so glad you enjoyed it. Thank you for letting me know. Have a great weekend.
Vishnupriya Bakthisaran
I like this salad, tried it multiple times and the combo is great. I feel like I had to put more spices in because I like to eat my veggies cooked with lots of spices. So I added, curry powder, chilli powder and cumin powder for a kick. I alternate between spices, depending on the mood. Beetroot tastes great with this combo as well.
Nisha Melvani, RDN
I love spices too! Thanks for sharing your adaptations! Sounds delicious. I'm so glad you are enjoying the recipe.
Cass
Wow! This is so delicious. My family were fighting over the sauce. The colours are vibrant and makes you eat with your eyes first. This one is already rescheduled. Absolutely loved it. I am now browsing more of your recipes because if they’re anything like this one, we’ll be in heaven!
Nisha Melvani, RDN
Thank you for your lovely comment. It made my day! I hope you enjoy them all!
Melanie
Delicious! I have made it several times already!
Nisha Melvani, RDN
Makes my week to read this! Thank you!
Kathleen
I made this tonight and it was delicious.
I didn’t have any tahini so I soaked cashews and blended them. And I forgot the Dijon. But it was still delicious.
I can’t wait to try more of your recipes.
Thank you!
Nisha Melvani, RDN
Great substitutions! I'm so glad you enjoyed it! Thank you.
Molly K
This is my favorite recipe of all time! I eat it 2-3 times a week and have shared it with many friends....I had to sun other veggies for the red bell pepper, as I don't digest that well, but I have found mushrooms to be a delicious substitute. I typically serve it warm over a bed of arugula. Thanks for your wonderful recipes and nutritional guidance!
Nisha Melvani, RDN
It must be delicious with mushrooms! Thank you!!! Thrilled you enjoyed it.
Menza
Looks amazing ! Can i make it in the evening for next day's dinner ?
Nisha Melvani, RDN
Yes! Absolutely!
Molly
If I could give this recipe 10 stars I would! I am obsessed. The dressing is a perfect blend of creamy comfort and sweet/spicy.... And the colorful array of roasted vegetables make this salad an absolute feast for both the eyes AND the stomach! What I love is that it seems so adaptable to whatever veggies or nuts you have on hand, too....I am almost embarrassed to admit I have probably eaten this 5 out of the last 7 days!! Ha ha.
Nisha Melvani, RDN
I loved reading this so much! It's comments like these that make me love my job! I appreciate you for taking the time to write this. Thank you:)
Leigh
Delicious! Really enjoyed the dressing, the mix of veggies, and the addition of cashews. Thank you!
Nisha Melvani, RDN
Awww so happy to hear that! Thank you for letting me know.
Michelle
Just made this and devoured it!! SO GOOD!!!!
Nisha Melvani, RDN
Awww so happy to hear that! Thank you.
Angelics
Delicious and very easy to make. I loved the dressing combined with the rest of ingredients
Nisha Melvani, RDN
Thank you. I appreciate your comment! Have a great day.
Aimee
This is absolutely INCREDIBLE! I left out the cashews (allergy) and red pepper (based on what I had in my fridge) and I can’t wait to make it again!!! This 💯 will be packed as a travel lunch on my next girls trip / spa weekend. Make it! Double or triple the recipe. Repeat.
Nisha Melvani, RDN
Makes my day to read how much you enjoyed it. Thank you for commenting.
GlutenfreeGirl
This was so good!! Absolutely great warm salad for a cold winter day. Will be remaking. Only feedback is that the red peppers are left out of the instructions so I totally forgot them -- would be even better with them!
Nisha Melvani, RDN
This was super helpful. Thank you so uch for letting me know. I just updated it. So glad it was a hit.
Lindsay
This was absolutely fantastic! We had cauliflower instead of broccoli so I used that and have devoured it for the past two days - so yummy!
Nisha Melvani, RDN
Must be fantastic with cauliflower! Thank you for leaving a comment.
Sherri Robinson
Absolutely delish. My husband and I just loved it. Adding this dish to our regular go to suppers
Nisha Melvani, RDN
Yayyy so happy to hear that! Thank you.
Emily
Just made this for the first time today and I can't get over how delicious it is! Thank you!
Nisha Melvani, RDN
Awww I am so glad to hear that!!! Thank you for leaving a comment.
Monika Mineikyte
I want to cry how good this salad is!!!! Thank you very much!
Nisha Melvani, RDN
Awwww thank you so much! Makes my day to hear that!!
Tracie
What does this mean: until the tahini seizes? Thankd
Nisha Melvani, RDN
Hi. Sometimes tahini can look like it has curdled when you add other ingredinets to it. Keep mixing. And add the cold water 1 tbsp at a time and it will be come creamy!
Debbie Eaton
Is there anything I could use instead of the oil?
Nisha Melvani, RDN
Yes. Drizzle with coconut aminos instead.