Roasted Vegetable Salad with Crispy Chickpeas
• Dry chickpeas well before roasting to maximize crispiness. • Roast vegetables until caramelized for deeper flavor. • Sauce can be made ahead and stored separately for up to 3 days. Health Benefits: This salad provides a balanced mix of plant-based protein, fiber, and complex carbohydrates. Chickpeas and peas support blood sugar stability and satiety, while roasted vegetables provide antioxidants, potassium, and fiber that support gut and cardiovascular health. The soy yogurt adds protein and probiotics that may support gut health and digestion.
1 steps, about 60 minutes
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01Preheat oven to 425°F (220°C) and line baking trays with parchment paper. 2. Toss chickpeas with vegetable oil and burrito seasoning. Spread on a tray. 3. On a separate tray, add potatoes, carrots, onions, garlic, oil, seasoning, salt, and pepper. Toss well. 4. Roast both trays for 20 minutes. 5. Add onions to the vegetable tray, stir, then continue roasting for 15 to 25 minutes until everything is golden and crisp. 6. Meanwhile, soak peas in boiling water for 5 to 10 minutes, then drain. 7. Mash peas with yogurt, salt, and pepper until creamy (or blend for smoother texture). 8. Squeeze roasted garlic out of skin and mix into yogurt sauce. 9. To assemble, divide greens into bowls. 10. Top with roasted vegetables and crispy chickpeas. 11. Spoon pea yogurt sauce over the top and serve immediately.
• Dry chickpeas well before roasting to maximize crispiness. • Roast vegetables until caramelized for deeper flavor. • Sauce can be made ahead and stored separately for up to 3 days. Health Benefits: This salad provides a balanced mix of plant-based protein, fiber, and complex carbohydrates. Chickpeas and peas support blood sugar stability and satiety, while roasted vegetables provide antioxidants, potassium, and fiber that support gut and cardiovascular health. The soy yogurt adds protein and probiotics that may support gut health and digestion.
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