Roasted Veggie Chickpea Salad

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 Salad

Recipe by MaryCourse: Lunch & Dinner, SaladsDifficulty: Easy

Servings

4

servings

Prep time

35

minutes

Cooking time

28

minutes

Ingredients

• 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
  

• dressing

• 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

Directions

• 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!!