A roasted vegetable salad with roasted chickpeas and baby spinach that uses the juices from roasting as a healthy salad dressing.
Going vegan has definitely improved my game on salads. I used to think I made a mean salad, boy was I wrong. Ever since I have embarked on this real vegan challenge I have stepped up my game. Most salads you buy are just lettuce with some tomato, onion and about 600 calories in salad dressing. I vowed to change that, during my vegan challenge I would not let myself eat any salad with a dressing that contained olive oil. This made me experiment with dressings based on white vinegar. However for this roasted vegetable salad I decided to use the liquids that already exist in the roasting. Simply balsamic vinegar and lemon juice.
This salad turned out amazing and tasted delicious, the one downside was that it doesn’t work as well cold. This is a salad you have to eat warm especially since I topped them with roasted chickpeas.
Roasted chickpeas are supposed to be crunchy balls of heaven if you ask any vegan food blogger out there. I have tried to make them about a million times now and every time they turned out either soft and soggy or charred. I can assure you, you don’t want to eat either of those. However I knew that I had to master the art of roasted chickpeas. I made about 6 batches in 2 days and I finally figured out why I could never manage to make them perfectly.
Now, when one food blogger tells you to do something that sounds odd to you, you may ignore it. If every food blogger tells you to do something in a recipe they may be on to something. I always thought that padding the chickpeas dry was ridiculous and made no sense. Let’s just say that this one ended in me 0 – all other food bloggers 1. When everyone says something, it is time to listen up. So when you make this recipe, make sure to pat dry your chickpeas and let them air dry for a few minutes. If you rush and skip these steps you will ruin them. I can tell you now, it is worth the patience. These little balls of amazingness are the best and I will be making these with everything and just eating them as snacks from now on.
For more salad recipes make sure to check out my salad recipe board on Pinterest.
- ½ butternut pumpkin, peeled and chopped into bite sized pieces
- 1 medium sweet potato, peeled and chopped into bite sized pieces
- 2 medium carrots, peeled and chopped into bite sized pieces
- 1 400g / 14oz can chickpeas, draine, rinsed and patted dry
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp cayenne pepper
- 1 lemon, juiced
- 1 tbsp balsamic vinegar
- 2 handfuls of spinach
- Preheat oven to 190C/375F. Prepare two baking dishes.
- In a small bowl whisk together the balsamic vinegar and lemon juice.
- In a medium mixing bowl add the carrot, sweet potato and pumpkin. Add the balsamic vinegar mixture and toss to coat. Put the vegetable mixture in one of the two baking dishes.
- Put the chickpeas in a small bowl and pour over the olive oil, salt and cayenne pepper. Stir to coat and put the mixture in the other baking dish.
- Bake the vegetables and chickpeas for 35 minutes, making sure to turn once while they are baking.
- Remove the chickpeas from the oven.
- Depending on the size of your vegetables you may have to roast them for an additional 5-10 minutes. Make sure to try one of the carrots and pumpkin. When they are done remove them from the oven.
- Put the vegetables back into the mixing bowl and toss with the spinach. Divide the mixture over individual bowl and top with the roasted chickpeas.