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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Let me know your thoughts on Roasted Chickpea Salad by leaving a ⭐️ rating below or sharing it on Instagram.
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.
Meg says
Love how flavorful and filling this is!
We always end up wanting extra dressing for the leftovers. How long will the dressing hold be good if we make a separate batch?
Also, any suggestions on how to keep the chickpeas and cashews crunchy when reheating?
Nisha Melvani, RDN says
Hi. To keep them crunchy, I would store them separately and pop them in the air fryer for a few minutes beforehand. The dressing will last 5 to 6 days.
Robin Lewis says
I can't seem to get to the FAQ answers when I click on the FAQs...
Nisha Melvani, RDN says
Hi. I just tested them and they seemed to work. Did you click on the down arrow?
Cera says
I tried this recipe and I was absolutely blown away by how delicious the veggies are from the oven. I couldn't get any broccoli so I replaced it with Cauliflower but that was amazing as well. I made all the servings to meal prep for the next few days and I'm already looking forward to my lunch breaks.
Nisha Melvani, RDN says
So so happy to hear! Thank you for commenting. Enjoy your lunches:)
Jane says
Thank you for this great recipe - delicious!
Nisha Melvani, RDN says
I'm so glad you enjoyed it. Thank you for letting me know. Have a great weekend.
Vishnupriya Bakthisaran says
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 says
I love spices too! Thanks for sharing your adaptations! Sounds delicious. I'm so glad you are enjoying the recipe.
Cass says
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 says
Thank you for your lovely comment. It made my day! I hope you enjoy them all!
Melanie says
Delicious! I have made it several times already!
Nisha Melvani, RDN says
Makes my week to read this! Thank you!
Kathleen says
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 says
Great substitutions! I'm so glad you enjoyed it! Thank you.
Molly K says
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 says
It must be delicious with mushrooms! Thank you!!! Thrilled you enjoyed it.
Menza says
Looks amazing ! Can i make it in the evening for next day's dinner ?
Nisha Melvani, RDN says
Yes! Absolutely!
Molly says
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 says
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 says
Delicious! Really enjoyed the dressing, the mix of veggies, and the addition of cashews. Thank you!
Nisha Melvani, RDN says
Awww so happy to hear that! Thank you for letting me know.
Michelle says
Just made this and devoured it!! SO GOOD!!!!
Nisha Melvani, RDN says
Awww so happy to hear that! Thank you.
Angelics says
Delicious and very easy to make. I loved the dressing combined with the rest of ingredients
Nisha Melvani, RDN says
Thank you. I appreciate your comment! Have a great day.
Aimee says
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 says
Makes my day to read how much you enjoyed it. Thank you for commenting.
GlutenfreeGirl says
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 says
This was super helpful. Thank you so uch for letting me know. I just updated it. So glad it was a hit.
Lindsay says
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 says
Must be fantastic with cauliflower! Thank you for leaving a comment.
Sherri Robinson says
Absolutely delish. My husband and I just loved it. Adding this dish to our regular go to suppers
Nisha Melvani, RDN says
Yayyy so happy to hear that! Thank you.
Emily says
Just made this for the first time today and I can't get over how delicious it is! Thank you!
Nisha Melvani, RDN says
Awww I am so glad to hear that!!! Thank you for leaving a comment.
Monika Mineikyte says
I want to cry how good this salad is!!!! Thank you very much!
Nisha Melvani, RDN says
Awwww thank you so much! Makes my day to hear that!!
Tracie says
What does this mean: until the tahini seizes? Thankd
Nisha Melvani, RDN says
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 says
Is there anything I could use instead of the oil?
Nisha Melvani, RDN says
Yes. Drizzle with coconut aminos instead.