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Roast Vegetable and Chickpea Salad Recipe

Updated on October 13, 2012
roasted veggies make for a terrific salad!
roasted veggies make for a terrific salad! | Source

If you are ever looking to add a different twist to salad, try roasting the vegetables.

It may sound funny for a salad to be made with cooked instead of raw vegetables. But according to the historical definition, any group of ingredients mixed together with some sort of dressing constitutes a salad.

Roasting vegetables is easy - it just takes a cooking sheet and some oil. And the method results in sweet flavor without adding extra fat.

What is roasting?

Roasting is very similar to baking in that they both are "dry" cooking methods, meaning no liquid is added during the time in the oven. The term is usually applied to meats and vegetables, sometimes fruit. The temperature setting can be high (450-500 degrees) or low (250-300 degrees) or a combination of both. When the vegetable skin caramelizes, or browns, it adds depth to the taste and gives off the heat needed to cook the inside of the food even after coming out of the oven.

Tips for roasting veggies

  • Make sure the vegetables are coated all over with the oil to prevent burning.
  • Line the cooking sheet with aluminum foil to keep the vegetables from sticking.
  • Different vegetables have different cooking times. The easiest way to handle this is to combine vegetables with about the same roasting time together.
  • Cut all the vegetables into similar bite-sized pieces - this ensures they all cook evenly and makes the salad easier to eat.
  • Peek in about halfway through the roasting time and turn pieces over.

Some Vegetables & Their Roasting times (400 degree oven, times may vary)

Vegetable
Time to Cook
beets
1 hour
brussels sprouts, carrots
40 minutes
onions, tomatoes, eggplant
30 minutes
potaotes, peppers, corn
20 minutes
cauliflower, broccoli, zucchini
15 minutes
herb dressing
herb dressing | Source

Recipe: Roasted Vegetable Salad

This salad tastes best warm. Serve it with crusty bread for a hearty lunch, or smaller portions for an exciting side dish for dinner.

Cast your vote for Roasted Vegetable Salad

Cook Time

Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: 4-6 servings
Click thumbnail to view full-size
garlic olive oil and balsamic vinegarlemonDried basil and thyme
garlic
garlic | Source
olive oil and balsamic vinegar
olive oil and balsamic vinegar | Source
lemon
lemon | Source
Dried basil and thyme
Dried basil and thyme | Source

Ingredients

  • 1 cup grape or cherry tomatoes
  • 1/2 bunch cauliflower
  • 1 cup green beans
  • 2 whole onions
  • 1 whole red or yellow bell pepper
  • 1 can chickpeas, rinsed and drained
Click thumbnail to view full-size
grape tomatoesgreen beanscauliflowerred pepperOnions
grape tomatoes
grape tomatoes | Source
green beans
green beans | Source
cauliflower
cauliflower | Source
red pepper
red pepper | Source
Onions
Onions | Source

Instructions

  1. Make the dressing first. In a bowl, combine 1/3 cup of olive oil, 1/3 cup of vinegar, 1 clove minced garlic, 1 tsp lemon zest, 1 tbsp lemon juice, 2 tsp each of dry basil and thyme, plus salt and pepper. Whisk together, then set aside to let the flavors meld.
  2. Preheat the oven to 425 degrees F. Chop the veggies (except tomatoes) into similar bite-sized pieces. Combine the tomatoes, green beans and cauliflower in one bowl, and put the pepper in another. Drizzle all of them with 2 tbsp canola or flaxseed oil. Cut the onions in half and spread oil over both sides of them.
  3. Spread the tomatoes, beans and cauliflower in a single layer on a cooking sheet. Roast for about 20 minutes, until the tomato skins start to burst and the cauliflower is lightly browned.
  4. Put the onions, cut side down, and pepper on another sheet, and roast for about 30 minutes, until the skins of both are browned. Saute the chickpeas in a pan over medium heat with no oil for 4 minutes.
  5. Combine all the vegetables in a serving bowl. Pour on the dressing and stir to mix everything together evenly.

Comments

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    • profile image

      Heather63 

      5 years ago

      Hey Virginia- your salad sounds terrific! I do love grilled vegetables, and the sunflower seeds on top was a clever addition! I think feta or mozz, or some softer cheese would work well on top of this salad. But when my husband and I munched on it, we had some cheddar with the bread slices. Isn't it great how creative we can be??

    • VirginiaLynne profile image

      Virginia Kearney 

      5 years ago from United States

      Heather--I can't believe it! I actually just made up a roasted salad very much like this for myself a couple of weeks ago! I grilled the vegetables along with some meat and then put the veggies on salad greens and then put feta cheese and sunflower nuts on top. It was absolutely about the most delicious thing I've ever made. I'm going to have to try your recipe! I love chickpeas.

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