Roasted Vegetable and Chickpea Salad
Serves 515 mins prep30 mins cook
This colorful and flavorful salad features roasted zucchini, sweet potatoes, red onion, corn, and chickpeas, tossed with arugula, feta cheese, and parsley in a delightful rice vinegar dressing. Perfect for a filling lunch or dinner.
0 servings
What you need
Instructions
1. Preheat the oven to 425 degrees Fahrenheit. Line two separate sheet pans with parchment paper. 2. Place the zucchini, onion, and corn onto one sheet pan, divided by each veggie. Drizzle with 2 tablespoons olive oil, then season with ½ teaspoon salt, ⅛ teaspoon pepper, and ½ teaspoon garlic powder. Toss to combine. 3. Add the sweet potatoes and chickpeas to the second sheet pan, then drizzle with 1 ½ tablespoons olive oil, ½ teaspoon salt, the remaining garlic powder, and the paprika. Roast both sheet pans for 25-30 minutes, tossing halfway. 4. While the veggies roast, make the dressing by adding the remaining olive oil, rice vinegar, maple syrup, lemon juice, mustard, salt, pepper, lemon zest, garlic, and shallots to a jar with a cover. Secure the cover and shake until well combined. 5. Assemble the salad by adding the arugula, roasted veggies and sweet potatoes, feta cheese, parsley, and almonds to a large bowl. Add dressing to taste and toss to combine.