Vegan Roasted Veggie Orzo Salad is a healthy, budget-friendly dish, packed with plant-based protein and heart healthy fats. Crispy roasted chickpeas and toasted walnuts add a delicious crunch to this warm and comforting salad.
Perfect for fall, or anytime of year, this nutrient-rich warm orzo salad takes less that 30 minutes to make from start to finish. Serve warm or chilled. Both ways are equally delicious.
This was inspired by my Sweet Potato & Quinoa Salad with Tahini Dressing on this site, as well as this Tortellini & Chickpea Kale Salad.
- Sweet potato
- Brussels sprouts
- Red onion
- Extra-virgin olive oil
- Red Wine Vinegar
- Maple syrup
- Dried basil
- Dried oregano
- Crushed red pepper
- Fresh parsley
- Dried cranberries
- Salt & pepper
See recipe card for quantities.
This recipe is simple to follow, and there's not much cleaning up to do, which is why it's a weeknight favorite.
Although it's called, 'Vegan Roasted Veggie Orzo Salad', most small pasta shapes will work in this recipe. You can use what you already have on hand.
Cook the pasta according to the directions on the packet until al dente.
Preheat the oven to 425ºF.
Transfer the chopped veggies to a large bowl. Toss with olive oil, and salt to taste.
While the veggies are cooking, toss the chickpeas and walnuts in olive oil, and salt to taste. Transfer to a medium rimmed baking sheet and place in the oven on a rack below the veggies.
Meanwhile, make the dressing for the Vegan Roasted Veggie Orzo Salad. Add the dressing ingredients to a small jar with a lid, or use a medium bowl. Shake the jar until all the ingredients are fully incorporated, or whisk until combined. Set aside.
You will need give the dressing another good shake or whisk right before adding it to the salad.
Add the dressing and orzo to the other ingredients, and mix to combine. Serve warm or refrigerate before serving.
- Veggies - broccoli, cauliflower, baby potatoes, bell peppers, butternut squash, and carrots would all work great in this recipe
- Pasta - use gluten free orzo (Jovial Grain-Free Cassava Orzo is a fave) , or any small pasta shape
- Beans - The chickpeas can be replaced with cannellini, pinto, navy or Great Northern beans. Add the drained beans directly to the salad without roasting.
- Nuts - omit the walnuts, or substitute for slivered almonds, roasted peanuts, pistachios, or pecans
- Dried cranberries - substitute for dried raisins, or dried tart cherries
See this Orzo Salad with Oil-Free Pesto on my website for an oil-free pasta salad.
Grating garlic directly into the dressing adds more flavor. A microplane or fine grater works perfectly. Or you can use a garlic press if preferred.
Consider using a silicone baking sheet to line your baking sheet. It's nonstick, cuts down on parchment paper waste, and is easy to clean. Choose a brand that is heat resistant up to 500ºF that can withstand broiling.
Refrigerate any remaining Vegan Roasted Veggie Orzo Salad in an airtight container for up to 3 days. Enjoy chilled or reheat for serving.
These ingredients don't stand up well to freezing.
Toss the veggies in balsamic vinegar, coconut aminos, lemon juice, or veggie broth for roasting. Season with a variety of herbs and spices you have on hand.
Use my oil-free tahini dressing in this Creamy Tahini Chickpeas u0026 Veggies recipe.
My 12 favorites are: broccoli, cauliflower, eggplant, carrots, kale, beets, red onions, butternut squash, bell peppers, Brussels sprouts, asparagus, and potatoes.
Roasting veggies brings out their sweetness, making them irresistible even to kids.
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Vegan Roasted Veggie Orzo Salad
- 1 cup dry orzo
- 1 medium-large sweet potato peeled, cut into ½-inch pieces (about 2 cups)
- ¾- pound Brussels sprouts trimmed, and quartered (about 3 cups)
- 1 medium red onion roughly chopped
- Drizzle of olive oil plus more for dressing
- Salt to taste
- 15 ounces chickpeas canned, drained and rinsed
- ⅔ cup walnuts
For the dressing:
- ¼ cup extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- 1 small garlic clove
- ¼ teaspoon salt or to taste
- Freshly ground black pepper to taste
- ⅓ cup chopped fresh parsley
- ⅓ cup dried cranberries
- Preheat the oven to 425ºF.
- Cook the orzo according to the directions on the packet until al dente.
- Roast the vegetables: Place the sweet potato, Brussels sprouts, and red onion into a large bowl. Toss with a generous drizzle of olive oil and salt to taste. Transfer to a large nonstick rimmed baking sheet. Roast for about 20 minutes, or until the sweet potato is fork tender. Toss after 10 minutes so they cook evenly.
- Roast the chickpeas & walnuts: Place the chickpeas and walnuts in two separate medium bowls. Toss with a drizzle of olive oil, and salt to taste. Transfer to a small rimmed baking sheet. Place the chickpeas on one side, and the walnuts on the other. Roast with the vegetables on a lower rack.
- Remove the walnuts: Remove the walnuts from the oven after about 5 minutes, or once they are golden and fragrant. Continue cooking the chickpeas until the vegetables are ready.
- Make the dressing: Meanwhile, add the olive oil, red wine vinegar, maple syrup, basil, oregano, and crushed red pepper to a small jar with a lid. Grate the garlic into the jar using a microplane or fine grater. Add salt and pepper. Cover and shake until well combined. Set aside.
- Assemble: Transfer the orzo, sweet potato, Brussels sprouts, red onion, chickpeas, and walnuts to a large bowl. Add the dressing, parsley, and cranberries. Mix to combine. Season with salt and pepper.
- For serving: Serve warm or refrigerate for later use and enjoy as a chilled salad.
- Substitute canned chickpeas for 1 ½ cups cooked.
- Cook the veggies in a single layer for even browning.
- Keep checking on the walnuts as they brown quickly.
- Roasting the chickpeas is optional. They can be added directly to the salad.
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.
This recipe is spot on! My spouse and I both really enjoyed it, we prepped for work lunches and it’s good reheated or cold! Already have shared the recipe with friends and family 🙂
So happy you are enjoying it. Thank you.
I was very pleased at how quick and easy this recipe was. Not finicky at all. The local grocer had no Brussels sprouts, so I added some broccoli slaw. Not too much. Tasted great. And the best part… it was a big hit. Everyone loved it.
I will definitely make it again.
I'm so happy to hear that. Thank you for commenting.
So so so good! We’ve made it twice now, and the little bit of leftovers we had were great chilled also. Thanks!
Yay! So happy it was a hit. Thank you.
This is the fourth recipe I've tried from your page, all have been delicious, filling, and perfect for meal prep on Sunday for quick lunches during the workweek. I did not have orzo so substituted farro for this one, which provided a great texture and flavor. I skipped the dried cranberries thinking it would be too sweet with the maple syrup, but think the berries would have really added great flavor and texture to an already excellent dish. Thank you for all the great recipes!
I am so glad you are enjoying them. Aurora brand makes unsweetened dried cranberries! For next time. Thanks for commenting.
Can you make this with quinoa instead of orzo?
This was delicious! I am trying to incorporate more veggies and plant based foods. I am making it for a second time this week! Thanks so much.
I'm so glad it was a hit. Have a great week.
This far exceeded my expectations. I love orzo, but our grocery store was out. We used ditalini (short tubes) instead and it was great, will use it again next time. We didn't use chickpeas, and used dried cherries instead of cranberries. It was fantastic.
Makes my day to read how much you enjoyed the recipe. Thank you.
Is the calorie count for 1 serving or 4? (688 calories)
So easy and delicious!. Now, I DID sub out Farro for Orzo, butternut squash for sweet potato, and cherries for cranberries. The recipe maintains its fall feel and delicious taste.
Sounds delicious. I love these substitutes. Thank you.
Plus, it is an estimate.
Made this tonight and it was a huge hit with my roommates! We used regular onions instead of red and added a few spices to the roasted veggies. Will definitely make again.
I'm so glad! Thank you for letting me know. Have a great week.
I made this today and it is delicious! This recipe is a keeper.
So glad you enjoyed it. Thank you for commenting. Have a great day.
This was delicious! I double the dressing and was glad that I did. Super easy!
I'm so glad you enjoyed it. Thank you for letting me know:)
I just have to say, the recipe was delicious! I didn’t have Brussel sprouts so I used zucchini instead and it was delightful!
Makes my day to hear that. Thank you.
Could I substitute zucchini for the brussel sprouts? Thanks!
I'm not sure the textures would be good together. How about cauliflower?
Ok, thank you!
I want to make this but not a brussel sprout fan. Any suggestions for substitution.
Sub with roasted cauliflower florets.
This is such a great recipe base to work with. I subbed butternut squash for the sweet potato, white kidney beans (unroasted) for the chickpeas and roasted pepitas for the almonds. Very delicious. Thank you for sharing!
I'm so glad you enjoyed it.Your substitutions sound delicious.
I made this for a pot luck dinner tonight! Wow! It is so good😍. Can’t wait to see how everyone likes it. I’m the only one who eats WFPB so this dish will insure I have something I can eat! Not sure I want to share!!🤣❤️
Awww thank you. I'm thrilled you enjoyed it so much.
Excited to try this recipe, just wondering are the chickpeas supposed to be cooked as long as the veggies are?
Hi! Yes. About 20 minutes.
I am so happy I made this for my lunches this week! It is SO delicious and super easy to make! I added organic sweet peas and kale also but it's amazing
Thank you for letting me know. I'm so glad it was a hit. Have a great week.
Delicious! I didn’t roast the chickpeas or add walnuts and it was still really delicious! Definitely a keeper.
I'm so glad you enjoyed it. Thank you for commenting. Have a great day.
I have made this several times now since having to go dairy free for my baby almost a year ago. It has saved my life!! So many great flavors and it keeps for a while so I have many many lunches (that I actually look forward to eating)! Thank you for sharing this!!
Made my evening to read this. Thank you so much for leaving such a lovely comment. Have a great week.
Haven't made this yet, but did have a question. The dressing is not a vinegarette? It is mostly oil? Just wanted to make sure before I make it.
Thanks in advance
Hi. Yes it is a vinaigrette. Sorry about that. I just updated the recipe. It should be clearer now. Thanks for bringing that to my attention. Have a wonderful day.
Love the recipe! Surprisingly flavorful - and good for leftovers too!
Only one issue with the recipe. It tells you to combine the walnuts and chickpeas in the same bowl to toss with oil. But then later you're supposed to remove the walnuts from the oven separately from the chickpeas. I had to painstakingly pick out all the walnuts! Thinking that may have been a mistake and just thought I'd mention it!
Hi. This is a great point! Thanks for mentioning it. I updated the recipe. I'm glad you enjoyed it.
I'm always trying to save on washing too many dishes:)
Incredible, I love ❤️ this!
I'm thrilled you enjoyed it. Thanks for commenting.