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Vegan Roasted Veggie Orzo Salad in a white bowl.
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5 from 106 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Vegan
Servings: 4 people
Calories: 688kcal

Ingredients

  • 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
  • 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

Other:

  • cup chopped fresh parsley
  • cup dried cranberries

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

Calories: 688kcal | Carbohydrates: 83g | Protein: 21g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Sodium: 185mg | Potassium: 905mg | Fiber: 15g | Sugar: 12g | Vitamin A: 1171IU | Vitamin C: 83mg | Calcium: 140mg | Iron: 6mg