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.
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
- 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
Other:
- ⅓ cup chopped fresh parsley
- ⅓ 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
