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Roasted Veggie & Chickpea Salad - Hearty, Colorful, and Easy

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 red bell pepper, seeded and chopped
  • 1 small red onion, cut into wedges
  • 1 small zucchini, chopped
  • 2 cups cauliflower florets (or broccoli)
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 4 cups mixed greens (baby spinach, arugula, or spring mix)
  • 1/3 cup crumbled feta (optional; use dairy-free if needed)
  • 1/4 cup toasted pumpkin seeds or sliced almonds
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely grated or minced
  • 1 teaspoon honey or maple syrup
  • Salt and black pepper, to taste

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Dry the chickpeas: Pat the rinsed chickpeas very dry with a clean towel. This helps them crisp instead of steam.
  3. Toss the vegetables: In a large bowl, combine sweet potato, bell pepper, red onion, zucchini, cauliflower, and chickpeas. Add olive oil, smoked paprika, cumin, garlic powder, oregano, salt, and pepper. Toss until evenly coated.
  4. Roast: Spread everything in a single layer on the sheet pan. Roast for 25–30 minutes, tossing halfway, until the vegetables are tender with browned edges and the chickpeas are golden and slightly crisp.
  5. Make the dressing: Whisk olive oil, lemon juice, red wine vinegar, Dijon, garlic, honey, salt, and pepper in a small bowl until emulsified. Taste and adjust acidity or sweetness as you like.
  6. Assemble the salad: Add mixed greens to a large bowl or platter. Top with the roasted vegetables and chickpeas. Drizzle with dressing and gently toss. Finish with crumbled feta and pumpkin seeds.
  7. Serve: Enjoy warm right away, or let it cool and serve at room temperature. Add more lemon or a pinch of salt before serving if needed.