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roasted vegetable salad with chickpeas and feta
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5 from 1 vote

Roasted Vegetable Salad

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!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Greek, Mediterranean
Keyword: salad, vegetables
Servings: 6 servings
Calories: 464kcal
Author: Laura

Equipment

Ingredients

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 ounces can of chickpeas rinsed and drained
  • ⅔ cup feta cheese
  • ¼ cup fresh parsley chopped
  • 3 cups cooked couscous or quinoa

Dressing Ingredients:

  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 1 ½ teaspoons minced garlic
  • 1 teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 Tablespoons fresh parsley chopped

Instructions

  • Adjust oven racks to the top and middle positions and preheat the oven to 400 degrees F.
  • While prepping and cooking the vegetables, cook the desired grain according to the package to serve with the roasted vegetable salad.
  • Rinse the produce and give the sweet potatoes a good scrub to wash away any dirt.
  • Cut the sweet potatoes into 1/3-inch cubes, smaller than everything else, so they will cook in the same amount of time.
  • Cut the cauliflower or broccoli into small florets.
  • Place the sweet potatoes and cauliflower or broccoli on one baking sheet.
  • Cut the zucchini into 1/2-inch cubes and the red onion into 1/2-inch pieces as well.
  • Place the zucchini and onion on the second baking sheet.
  • Drizzle half of the olive oil on one baking sheet and the other half on the other baking sheet.
  • Sprinkle each baking pan with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  • Toss to coat.
  • 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.
  • Continue baking for another 10-15 minutes, until the vegetables are browned on the edges and crisp tender.
  • While roasting the veggies, prepare the dressing.
  • 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.
  • Once the vegetables finish roasting, add them to a large serving bowl along with the chickpeas.
  • Pour the dressing over the vegetables and chickpeas and stir to coat.
  • Add the feta cheese and chopped fresh parsley
  • Serve warm with couscous or quinoa.

Notes

  • 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.

Nutrition

Calories: 464kcal | Carbohydrates: 63g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 15mg | Sodium: 670mg | Potassium: 1033mg | Fiber: 12g | Sugar: 11g | Vitamin A: 11238IU | Vitamin C: 67mg | Calcium: 195mg | Iron: 4mg