Roasted Salad with Chickpeas
Delicious Roasted Chickpea Salad with crispy chickpeas and quinoa for protein, crunchy broccoli, carrots, and cabbage for antioxidants, and a heart-healthy creamy tahini dressing. Gluten-free with a nut-free option.
Servings: 4 people
Calories: 390kcal
Equipment
- Oven or air-fryer
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)
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
Calories: 390kcal | Carbohydrates: 48g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 80mg | Potassium: 892mg | Fiber: 11g | Sugar: 13g | Vitamin A: 12325IU | Vitamin C: 101mg | Calcium: 123mg | Iron: 5mg
