clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
roasted vegetable salad with chickpeas and feta

Roasted Vegetable Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This roasted veggie salad is a healthy dish that does double time as a fine comfort food. It’s also the answer when your kids won’t eat their vegetables and a recipe you’ll make over and over with in-season produce and extras like chickpeas and feta cheese!

  • Total Time: 45 minutes
  • Yield: 6 servings 1x



Salad Ingredients:

  • 2 medium sweet potatoes, cubed
  • 1 small head of cauliflower or broccoli, cut into florets
  • 2 medium zucchini, cubed
  • 1 medium red onion
  • 3 Tablespoons olive oil, divided between two baking pans
  • 15-ounce can of chickpeas, rinsed and drained
  • 2/3 cup feta cheese
  • 1/4 cup fresh parsley, chopped
  • 3 cups cooked couscous or quinoa

Dressing Ingredients:

  1. 2  Tablespoons extra virgin olive oil
  2. 2 Tablespoons red wine vinegar
  3.  1 1/2 teaspoons minced garlic
  4. 1 teaspoon dried oregano
  5. 1/2 teaspoon Dijon mustard
  6. 1 teaspoon salt
  7. 1/2 teaspoon black pepper
  8. 2 Tablespoons fresh parsley, chopped


  1. Adjust oven racks to the top and middle positions and preheat the oven to 400 degrees.
  2. While prepping and cooking the vegetables, cook the desired grain according to the package to serve with the roasted vegetable salad.
  3. Rinse the produce and give the sweet potatoes a good scrub to wash away any dirt.
  4. Cut the sweet potatoes into 1/3-inch cubes, smaller than everything else, so they will cook in the same amount of time.
  5. Cut the cauliflower or broccoli into small florets.
  6. Place the sweet potatoes and cauliflower or broccoli on one baking sheet.
  7. Cut the zucchini into 1/2-inch cubes and the red onion into 1/2-inch pieces as well.
  8. Place the zucchini and onion on the second baking sheet.
  9. Drizzle half of the olive oil on one baking sheet and the other half on the other baking sheet.
  10. Sprinkle each baking pan with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  11. Toss to coat.
  12. Roast vegetables in the oven for 10 minutes. Then remove from the oven and toss vegetables with a spatula to keep everything from burning. Add the pans back to the oven, rotate the oven position of the pans for even cooking.
  13. Continue baking for another 10-15 minutes, until the vegetables are browned on the edges and crisp tender.
  14. While roasting the veggies, prepare the dressing.
  15. Combine all the dressing ingredients in a small bowl with a whisk: olive oil, red wine vinegar, minced garlic, dried oregano, dijon mustard, salt, black pepper, and 2 Tablespoons of chopped, fresh parsley.
  16. Once the vegetables finish roasting, add them to a large serving bowl along with the chickpeas.
  17. Pour the dressing over the vegetables and chickpeas and stir to coat.
  18. Add the feta cheese and chopped fresh parsley
  19. Serve warm with couscous or quinoa.


  • Serving the vegetable salad with quinoa makes it gluten-free and a complete protein.
  • Include cubes of red or orange pepper for a delicious addition.
  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Side dish
  • Method: Roasting
  • Cuisine: Greek, Mediterranean
  • Diet: Vegetarian