Roasted Vegetable and Chickpea Salad

Name: Roasted Vegetable and Chickpea Salad
Cook time: 25 min
Yield: 4 servings
Ingredients: 2 400 g cans chickpeas drained and rinsed; 300 g zucchini cut into 2 cm chunks; 200 g red bell pepper cut into 2 cm pieces; 150 g red onion cut into 1.5 cm wedges; 200 g carrot cut into 1 cm half-moons; 30 ml olive oil divided; 2 g ground cumin; 2 g smoked paprika; 2 g garlic powder; 4 g fine salt divided; 1 g black pepper freshly ground; 60 g tahini; 45 ml lemon juice freshly squeezed; 1 clove garlic finely grated; 10 g honey; 15 ml olive oil divided; 2 g fine salt divided; 45 ml water divided, plus more only if needed to thin dressing; 120 g baby greens washed and dried; 10 g fresh parsley chopped; 30 g pumpkin seeds toasted

A main-course salad built around roasted vegetables and chickpeas, served warm over greens with a lemon-tahini dressing and a crisp finishing garnish. The components are designed to contrast caramelized, creamy, and fresh textures.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

2 400 g cans chickpeas drained and rinsed
300 g zucchini cut into 2 cm chunks
200 g red bell pepper cut into 2 cm pieces
150 g red onion cut into 1.5 cm wedges
200 g carrot cut into 1 cm half-moons
30 ml olive oil divided
2 g ground cumin
2 g smoked paprika
2 g garlic powder
4 g fine salt divided
1 g black pepper freshly ground
60 g tahini
45 ml lemon juice freshly squeezed
1 clove garlic finely grated
10 g honey
15 ml olive oil divided
2 g fine salt divided
45 ml water divided, plus more only if needed to thin dressing
120 g baby greens washed and dried
10 g fresh parsley chopped
30 g pumpkin seeds toasted

Instructions

Heat the oven to 220 C. Line a sheet pan. In a large bowl, combine the chickpeas, zucchini, bell pepper, red onion, and carrot with 30 ml of the olive oil, cumin, smoked paprika, garlic powder, 4 g of the salt, and the black pepper. Spread in a single layer on the sheet pan. The vegetables and chickpeas are evenly coated and spread out without crowding.
Roast for 20 to 25 minutes, stirring once halfway through, until the vegetables are browned at the edges and tender and the chickpeas are lightly crisped. The vegetables have caramelized edges and the carrots are tender when pierced with a knife.
While the vegetables roast, make the dressing in a small bowl or jar by whisking tahini, lemon juice, grated garlic, honey, the remaining 15 ml olive oil, the remaining 2 g salt, and 45 ml water until smooth. If needed, add the remaining water a little at a time to reach a pourable consistency. The dressing is smooth, creamy, and spoonable but still pourable.
Assemble the salad by putting the baby greens in a large serving bowl, topping with the hot roasted vegetables and chickpeas, then drizzling over about two-thirds of the dressing. Toss gently. The greens are lightly coated and the vegetables are distributed evenly.
Finish with the remaining dressing, sprinkle on the parsley, and add the toasted pumpkin seeds if using. Serve right away. The salad is warm, glossy with dressing, and topped with fresh herbs and crunch.