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Protein-Packed Roasted Vegetable Salad

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45min

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4 servings

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This Protein-Packed Roasted Vegetable Salad is a hearty and nutritious dish that combines the rich flavors of roasted vegetables with high-protein ingredients. The salad features a colorful array of roasted vegetables, which are not only delicious but also packed with vitamins and minerals. Quinoa and chickpeas add substantial protein and fiber, making this salad satisfying enough to be a complete meal. Topped with crumbled feta cheese and a zesty lemon-herb dressing, this salad offers a perfect balance of flavors and textures. It's an ideal choice for those looking for a healthy, filling meal that doesn't compromise on taste. This versatile dish can be served warm or cold, making it great for meal prep, lunch boxes, or as a side dish for dinner parties.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
9 g
7 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat oven

Preheat the oven to 425°F (220°C).

2
Prepare vegetables

Cut sweet potato, bell peppers, and zucchini into bite-sized pieces. Slice red onion.

3
Season vegetables

Toss vegetables with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

4
Roast vegetables

Spread vegetables on a baking sheet and roast for 25-30 minutes, stirring halfway through.

5
Cook quinoa

While vegetables are roasting, cook quinoa according to package instructions.

6
Prepare chickpeas

Drain and rinse chickpeas. Pat dry with paper towels.

7
Season chickpeas

Toss chickpeas with 1 tablespoon olive oil, garlic powder, and remaining salt and pepper.

8
Roast chickpeas

Add chickpeas to the baking sheet with vegetables for the last 10 minutes of roasting.

9
Make dressing

In a small bowl, whisk together lemon juice, Dijon mustard, honey, and chopped herbs.

10
Assemble salad

In a large bowl, combine roasted vegetables, chickpeas, cooked quinoa, and baby spinach.

11
Add cheese

Crumble feta cheese over the salad.

12
Dress and serve

Drizzle with dressing, toss gently to combine, and serve.

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