; Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Roasted Veggie Orzo Salad in a white bowl.

Vegan Roasted Veggie Orzo Salad


Description

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.


Ingredients

Units Scale
  • 1 cup dried orzo
  • 1 medium-large sweet potato, peeled, cut into 1/2-inch pieces (about 2 cups)
  • 3/4-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
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2/3 cup walnuts

For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon maple syrup
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1 small garlic clove
  • 1/4 teaspoon salt, or to taste
  • Freshly ground black pepper to taste

 

  • 1/3 cup chopped fresh parsley
  • 1/3 cup dried cranberries

Instructions

  1. Preheat the oven to 425ºF.
  2. Cook the orzo according to the directions on the packet until al dente.
  3. 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.
  4. Roast the chickpeas & walnuts: Place the chickpeas and walnuts into the same bowl. Toss with a drizzle of olive oil, and salt to taste. Transfer to a small rimmed baking sheet. Roast with the vegetables on a lower rack.
  5. 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.
  6. Make the dressing: Meanwhile, add the olive oil, 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.
  7. 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.
  8. For serving: Serve warm or refrigerate for later use and enjoy as a chilled salad.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Vegan

Keywords: orzo salad, roasted vegetables, vegan salad, pasta salad, quick vegan dinner recipe, budget-friendly vegan recipe