Roasted Vegetable and Chickpea Salad
This vibrant and flavorful salad is a perfect side dish for any occasion. The roasted vegetables are tender and slightly caramelized, and the chickpeas add a boost of protein and fiber. The lemon-tahini dressing is tangy and creamy, and it ties all the flavors together perfectly. This salad is also very versatile. You can customize it to your liking by adding or subtracting vegetables, or by using a different dressing. For example, you could add some roasted potatoes or sweet potatoes, or you could use a vinaigrette dressing instead of the lemon-tahini dressing.
The origins of this salad are shrouded in mystery. Some say that it was created by a group of friends who were looking for a healthy and satisfying side dish to serve at a party. Others say that it was invented by a chef who was experimenting with different ways to roast vegetables. Whatever its origins, this salad has become a popular dish all over the world. It is often served at potlucks, picnics, and other gatherings. It is also a popular choice for vegetarians and vegans, as it is a good source of protein and fiber. I first had this salad at a friend's house. I was immediately impressed by its vibrant colors and flavorful dressing. I asked my friend for the recipe, and I have been making it ever since. I love this salad because it is so versatile. I can customize it to my liking by adding or subtracting vegetables, or by using a different dressing. It is also a very healthy dish, as it is packed with nutrients. I hope you enjoy this salad as much as I do!
Roasted Vegetable and Chickpea Salad Roasted Vegetable and Chickpea Salad Roasted Vegetable and Chickpea Salad Roasted Vegetable and Chickpea Salad
Prep time: 20 | Cook time: 25 | Serves: 4
Ingredients
  • Broccoli florets
  • Cauliflower florets
  • Carrots sliced into coins
  • Bell peppers diced
  • Onion sliced
  • Chickpeas cooked
  • Lemon juice
  • Tahini
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss broccoli, cauliflower, carrots, bell peppers, and onion with olive oil, salt, and pepper.
  3. Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender and browned.
  4. In a large bowl, combine roasted vegetables, chickpeas, lemon juice, tahini, and fresh herbs.
  5. Toss to coat evenly.
  6. Season with additional salt and pepper to taste.
  7. Serve warm or at room temperature.
Why It Works
  • Roasting the vegetables brings out their natural sweetness and caramelizes them slightly.
  • The lemon-tahini dressing is tangy and creamy, and it ties all the flavors together perfectly.
  • This salad is very versatile. You can customize it to your liking by adding or subtracting vegetables, or by using a different dressing.