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Salads Without Lettuce

Salads Without Lettuce

A roasted vegetable and chickpea salad with lemon olive oil dressing. No lettuce needed. Bold, filling, and works warm or cold for lunch or dinner across the week.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Side Dish
Cuisine: American, Mediterranean-inspired
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can chickpeas, 15 oz, drained and rinsed
  • 1 medium zucchini, diced into 1/2 inch pieces
  • 1 whole red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 medium red onion, sliced into thin wedges
  • 3 tbsp olive oil, divided
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp garlic powder
  • 1/4 cup fresh parsley or cilantro, chopped
  • 1/4 cup crumbled feta or shaved Parmesan optional
  • 2 tbsp toasted pine nuts or pumpkin seeds optional

Equipment

  • Large Baking Sheet
  • Parchment paper
  • Large bowl
  • Small bowl
  • Whisk

Method
 

  1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment.
  2. Dry chickpeas: pat very dry with paper towels. Spread on one side of the baking sheet.
  3. Add vegetables: spread zucchini, bell pepper, red onion, and tomatoes on the other side of the pan.
  4. Season: drizzle 2 tbsp olive oil over everything. Sprinkle with salt, pepper, cumin, and paprika. Toss each side separately.
  5. Roast: roast 25 to 30 minutes, flipping halfway, until vegetables are golden and chickpeas are crisp.
  6. Make dressing: whisk remaining 1 tbsp olive oil, lemon juice, lemon zest, and garlic powder. Adjust salt.
  7. Combine: cool vegetables 5 minutes. Transfer to a bowl, pour dressing over, toss. Add herbs, cheese, and nuts. Serve warm or at room temperature.

Notes

  • Pat chickpeas completely dry before roasting for best crunch.
  • Do not crowd the pan or vegetables will steam instead of roast.
  • Cool vegetables 5 minutes before adding dressing.
  • Store chickpeas separately to keep them crisp in leftovers.
  • Keeps 4 days in an airtight container.