Roasted vegetable salad with crunchy chickpeas

Roasted vegetable salad with crunchy chickpeas

This roasted vegetable salad with crunchy chickpeas is perfect for lunch or dinner during this autumn. It’s vegan, gluten free, nut free, low calorie and packed with protein and fiber. The mildly sweet flavor from the butternut squash and the crunchiness of the roasted chickpeas make it a delicious combo, finishing off with a healthy and full of flavor mustard vinaigrette.

Who said that fresh salads are only for summer? This colorful and nutritious salad is a perfect autumn meal, made with vegetables that are in season. The chickpeas are a great source of protein and fiber, while the Brussels sprouts are rich in antioxidants and Vitamin C. The butternut squash contains vitamin A, C, magnesium, potassium and calcium, among others. The spinach is considered a superfood in it of itself, due to its many nutrients packed in a low calorie veggie.

This recipe is quick and easy, in less than 30 minutes and with only 5 ingredients (plus the vinaigrette) you’ll get a flavorsome vegan dish. If you don’t have an air fryer, you can use your oven, although bear in mind that the chickpeas don’t turn out as crunchy as they do when air fryed.

How to make this roasted vegetable salad with crunchy chickpeas

Ingredients: (1 serving):

  • A handful of fresh spinach leaves (or baby spinach)
  • 150 grams of Brussels sprouts
  • 100 grams of butternut squash
  • 4 or 5 mushrooms
  • 50 gr of crunchy roasted chickpeas

Dressing: vinaigrette (this is for several servings, I calculated 5 servings aproximately but it really depends on how much you use, I used 2 tsp for the salad)

  • 3-4 tbsp of olive oil
  • 1 tbsp of apple cider vinegar (you can use any other vinegar)
  • 1 tbsp of dijon mustard
  • A pinch of salt
Roasted vegetable salad with crunchy chickpeas - Ingredients

Instructions:

  • Make the roasted chickpeas. Here you’ll find the instructions.
  • Cut all the veggies: cut the brussel sprouts in half and chop the mushrooms. Peel and cut the butternut squash. You can either slice or dice it
Roasted vegetable salad with crispy chickpeas - Recipe instructions veggies ready
  • Preheat the airfryer
  • Place the butternut squash and brussel sprouts in the air fryer basket and spray some olive oil on them. Add salt and pepper
Roasted vegetable salad with crispy chickpeas - Recipe instructions butternut squash and brussel sprouts
  • Bake for 5-6 minutes at 160º and add the mushrooms
Roasted vegetable salad with crispy chickpeas - Recipe instructions add mushrooms to air fryer basket
  • Bake for 10 to 15 minutes more or until the veggies look crispy and tender
  • In a small bowl, mix all the vinaigrette ingredients
Roasted vegetable salad with crispy chickpeas - Recipe instructions vinaigrette mix ingredients
Roasted vegetable salad with crispy chickpeas - Recipe instructions vinaigrette
  • Place the spinach in a large bowl and add all the veggies and chickpeas
Roasted vegetable salad with crispy chickpeas - Recipe instructions salad add the spinach
Roasted vegetable salad with crispy chickpeas - Recipe instructions last step
  • Add vinaigrette (I added 2 tsp, but you can add as much as you like)
Roasted vegetable salad with crispy chickpeas - Recipe instructions add vinaigrette
  • Done! Enjoy this colorful and nutritious roasted vegetable salad with crunchy chickpeas

Let me know if you liked this recipe in the comments below and of course, if you tried it, don’t forget to mention @thecrazypeanut on social media 🙂

Below you’ll find the nutritional values of this recipe, both for the salad itself and for the dressing.

Salad

Dressing

Roasted vegetable salad with crunchy chickpeas

Course Main Course
Keyword roasted vegetable salad, roasted vegetable salad with crunchy chickpeas, roasted veggie salad, roasted veggie salad with crispy chickpeas, vegan salad, vegan salad with crunchy chickpeas
Prep Time 5 minutes
Cook Time 20 minutes
10 minutes
Servings 1 serving
Calories 485kcal

Equipment

  • Air fryer

Ingredients

  • A handful of fresh spinach leaves
  • 150 grams Brussels sprouts
  • 100 grams butternut squash
  • 4-5 mushrooms
  • 50 gr crunchy roasted chickpeas

Vinaigrette

  • 3-4 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • a pinch of salt

Instructions

  • Make the roasted chickpeas. Here you’ll find the instructions.
  • Cut all the veggies: cut the brussel sprouts in half and chop the mushrooms. Peel and cut the butternut squash. You can either slice or dice it
  • Preheat the airfryer
  • Place the butternut squash and brussel sprouts in the air fryer basket and spray some olive oil on them. Add salt and pepper
  • Bake for 7-8 minutes at 160º and add the mushrooms
  • Bake for 10 to 15 minutes more
  • In a small bowl, mix all the vinaigrette ingredients
  • Place the spinach in a large bowl and add all the veggies and chickpeas
  • Add vinaigrette (I added 2 tsp, but you can add as much as you like)
  • Done! Enjoy this colorful and nutritious roasted vegetable salad with crunchy chickpeas
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