Mediterranean Diet Friendly Vegan Roasted Vegetable Salad

Total time50 min

Prep time15 min

Cook time30 min

Mediterranean Diet Friendly Vegan Roasted Vegetable Salad

Smoky roasted zucchini, red bell pepper, red onion, and cherry tomatoes turn caramelized and tender under high heat, while a scoop of chickpeas crisps up alongside them for a satisfying, hearty bite. Everything gets piled onto a bed of peppery arugula and fresh parsley, then finished with a bright lemon-Dijon vinaigrette whisked with good olive oil and a touch of maple syrup. A scatter of toasted pumpkin seeds on top adds crunch and a little extra staying power to every forkful. Built on olive oil, vegetables, legumes, and fresh herbs, this warm salad lines up beautifully with a Mediterranean way of eating — it's the kind of plate you can make on repeat without it ever feeling repetitive. Serve it warm straight off the sheet pan for the best texture, or let it cool slightly and toss again just before you dig in.

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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
Goya Peas Chick Garbanzos Can - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz Jacks Quality Beans Organic Low Sodium Garbanzo - 13.4 Oz Green Valley Organics Beans Garbanzo Pouch - 15.5 Oz DeLallo Chickpeas - 14 Oz
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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
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
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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