Easy Healthy Roasted Vegetable Salad
Ingredients
- chickpeas
- raw cashews (optional)
- cabbage
- carrots
- broccoli florets
- red bell pepper
- drizzle of olive oil
- salt to taste
- cooked quinoa
Dressing
- tahini
- Dijon mustard
- maple syrup
- apple cider vinegar
- crushed red pepper (optional)
- cold water
Preparation
Transfer the chickpeas and cashews to a large rimmed nonstick baking sheet, keeping them separate. Place the vegetables on a second sheet. Drizzle them lightly with oil, sprinkle with salt, and toss to coat evenly. Bake for about 20 minutes or until lightly crispy. Remove the cashews once they are golden brown. Change the oven setting to broil and cook the chickpeas for 2 minutes more for crispier chickpeas.
Combine the tahini, Dijon mustard, maple syrup, apple cider vinegar, and crushed red pepper in a medium bowl. Mix well until the tahini seizes. Then add cold water, one tablespoon at a time, until the desired consistency. Add salt to taste.
Add cooked quinoa, if using, and the dressing to the roasted vegetables and chickpeas while they are still warm to make a warm roasted salad.
Mix the roasted salad well to incorporate the dressing. Top with the cashews and enjoy.
Notes
This salad is packed with protein, fiber, and nutrients, making it ideal for weekly meal prep.
