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. Crafted by a Registered Dietitian Nutritionist.
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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 satisfy you 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
Below are some notes about the ingredients from me, as an expert in nutrition.
- Cabbage: Packed with fiber and antioxidants, cabbage supports digestion and may help lower inflammation.
- Chickpeas: Rich in plant-based protein and fiber, chickpeas promote fullness and support blood sugar control.
- Carrots: High in beta-carotene, carrots boost eye health and support immune function.
- Bell pepper: Whether cooked or raw, bell peppers are rich in antioxidants, but vitamin C levels drop more with boiling or steaming than with roasting or stir-frying.
- Broccoli: A cruciferous powerhouse, broccoli contains sulforaphane, a compound that supports detoxification and may help reduce cancer risk.
- Quinoa (optional)
- Cashews (optional) offer heart-healthy fats, plant protein, and minerals like magnesium and zinc.
- Tahini is made from sesame seeds, rich in calcium and healthy fats that support bone and heart health.
- Maple syrup or date syrup
- Apple cider vinegar may aid digestion and help stabilize blood sugar levels after meals.
- Dijon mustard contains mustard seeds, which may help preserve sulforaphane and offer anti-inflammatory benefits.
See the printable recipe card below 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 Chickpea Salad
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.
- Transfer chickpeas and cashews to one baking sheet (keep separate) and veggies to another. Lightly oil (if using), salt, and toss. Bake at 400ºF for 20 minutes. Remove cashews when golden; broil chickpeas for two extra minutes to crisp.
- Combine the tahini, Dijon, maple syrup, apple cider vinegar, and crushed red pepper in a medium bowl. Mix well until the tahini thickens. Then add the cold water, one tablespoon at a time, until the desired consistency. Add salt to taste.
- Add cooked quinoa (if using) and dressing to the roasted veggies and chickpeas while they are still warm for a warm roasted salad.
- 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.
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🙋🏽♀️ 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 racks.
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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Roasted Salad with Chickpeas
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)
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EQUIPMENT
- Oven or air-fryer
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 only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Chandni says
Hi, are the nutrition facts for one serving? Also are all your recipes diabetic and cholesterol friendly?
Nisha Melvani, RDN says
Yes, for one serving. Most of my recipes are designed to help manage diabetes and optimizing heart health, especially my more recent ones. I eat to optimize metabolic health.
Marly says
This is so delicious! I’ve been gradually moving from vegetarian to vegan, and had been feeling pretty limited in meal options because I’m not much of a cook. But this was easy and absolutely delicious and satisfying!! If this is the only vegan meal I learn to make, I could be happy! But I plan to make many of your delicious recipes! Thank you so much for your amazing recipe!
Nisha Melvani, RDN says
Awww thank you for your heart-warming comment. I am so excited for your journey.
Mo says
Delicious and so easy to make. Both my husband and I really enjoyed it. Roasting the veggies was a good change from our usual raw veggie salads
Nisha Melvani, RDN says
So happy you both enjoyed this chickpea salad! Thank you.
Juliet says
Love this dish!! It is so delicious! Tastes like eating take-out but you don’t feel terrible afterwards- no food coma or blood sugar spike. We substituted snow peas for the broccoli.
Nisha Melvani, RDN says
I know that feeling! So glad it tasted great!!! Thank you.