ok, salads can be totally, blah. however, when you add all of the roasted veggies, chickpeas, pecans and the best dressing ever, you have a hearty and delicious salad that feels anything but blah. if you want to add some protein, one of my recipes, The Best Crispy Tofu would be a fantastic addition!
the secret to the yummy dressing is spicy mustard and a lot of minced garlic. it’s a salad that’s packed with tons flavor. apple cider vinegar adds a necessary sour component and maple syrup balances it out with some sweetness.
if there’s anything in here you’re not a fan of from the veggies to the pecans, you could definitely make some swaps! most veggies will work and i think sweet potatoes, bell peppers and butternut squash would make great replacements!
have a wonderful rest of your Wednesday and YAY, were halfway through the week haha. i’m extra excited for the weekend because my husband’s vacation starts Sunday :).
Roasted Veggie Chickpea SaladCourse: Lunch & Dinner, SaladsDifficulty: Easy
2 bags lettuce (romaine or butter lettuce works)
3 cups sliced carrots
1.5 cups brussels sprouts (the ones i bought were tiny but if yours are larger, cut in half or quarters)
8 oz sliced cremini mushrooms
1 can rinsed and drained chickpeas
3/4 cup pecans
3 tbsp avocado oil
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp minced garlic
1 tbsp spicy mustard
1/2 tsp pink Himalayan salt
- oil for roasting veggies
2 tbsp avocado oil
- coat the veggies in avocado oil and roast at 400 degrees for 28 minutes.
- let the veggies cool completely, and then add to a large salad bowl with the lettuce, pecans and chickpeas.
- whisk the dressing ingredients together, pour over the salad and mix well. enjoy!!