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Vegan Roasted Veggie Orzo Salad in a white bowl.

Vegan Roasted Veggie Orzo Salad


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.


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


  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