Anti Inflammatory Vegan Roasted Vegetable Salad
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Learn more →Ingredients
4 servings
For the roasted vegetables
- 1 medium zucchini, cut into ¾-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 1 cup cherry tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp smoked paprika
For the vinaigrette
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp dijon mustard
- 1 tsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 small garlic clove, finely grated
- 3 tbsp olive oil
- ¼ tsp salt
For the salad
- 5 oz baby arugula
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- ¼ cup toasted pumpkin seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the zucchini, red bell pepper, red onion, cherry tomatoes, and chickpeas. Drizzle with 2 tbsp of the olive oil, then sprinkle with the salt, black pepper, and smoked paprika. Toss until everything is evenly coated.
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