Sheet Pan Roasted Chickpea, and Vegetable Salad

VEGAN

I have been eating too many carbs lately and not feeling optimal, and that is how this chickpea/garbanzo bean salad was born! I know that sometimes meal prepping can be time consuming, and even intimidating at times. However you feel about it is okay! Feel what you have to feel, and when you are ready to make a delicious vegetable salad, give this one a try!

I love my protein from meat and eggs, so I wasn’t sure if this salad would be filling. I am happy to say I was wrong! This chickpea salad actually kept me quite full for hours! It is made with simple ingredients, and you can add your favorite store bought dressing if you don’t feel like making the dressing from scratch. (Although, I highly recommend using this tahini dressing because it came together oh so beautifully!)

I would like to share a few health tips with you that you can (you don’t have to) incorporate into your baking. I stopped using my aluminum sheet pans and purchased these stainless steel ones. There’s lots to be said about using aluminum in cooking/baking, so I prefer stainless steel. It does change the baking time ratio by 5 minutes or so, at least it did for me, but I keep that in mind with my instructions. Additionally, because foil is also aluminum, I prefer using this unbleached parchment paper anytime I bake. Sure, clean up isn’t as fast as foil; but for me, the trade-off of health versus cleaning time is absolutely worth it! It’s just an extra minute to wash a sheet pan without foil, so I don’t mind.

Another cool thing about this recipe, which I promise I am getting to soon, is it’s vegan (yay!) You can eat this if you’re vegan, (and don’t have intolerance to any of the ingredients), AND you can eat this if you’re not vegan. It’s a win, win!

Alas’, let’s make this delicious salad and make our tummy’s (and the tummy’s of our loved ones) happy.

Prep time: 5 minutesCook time: 40-45 minutes
Serves: 3Total time: 50 minutes
Ingredients
1 head of cauliflower (washed cleaned and chopped)
1 large red bell pepper (sliced into long thin strips)
1 can garbanzo beans (washed and drained)
4 tbsp extra virgin olive oil (I used this one)
1/2 tsp paprika
1 tsp nutritional yeast (I purchased mine from trader joe’s)
1 tsp sea salt (I loveee this one)
Dressing
1/3 cup tahini (creamy, I used this one)
2 tbsp lemon juice
3 tbsp extra virgin olive oil
2 tsp dijon mustard (I love this one)
2 tsp maple syrup
pinch of salt (about 1/4 tsp)
Instructions
1. Preheat oven to 375F and line a large baking sheet pan with parchment paper.
2. Wash your vegetables, chop the cauliflower, and slice the bell peppers, place directly onto lined sheet pan.
3. Wash and drain the canned garbanzo beans and add that to vegetables.
4. Add olive oil, paprika, nutritional yeast, and sea salt, and lightly stir.
5. Place in the oven, add timer for 40-45 minutes. After about 20 minutes, take it out and carefully
stir, and place back into the oven.
6. Meanwhile, to make the dressing, add all of the ingredients into a glass bowl or cup and mix.
7. Add dressing to the salad just before serving,.
*Tip
Salad tastes best when the dressing is added just before serving, if you have leftovers, keep the dressing separate and add it to your salad when you eat it. I couldn’t find my exact dressing container but this one is similar.
*Keep leftover dressing in an airtight container in the refrigerator, it should last between 5-7 days.

*Disclosure
If you end up liking and purchasing any of the products through my links. I may receive some compensation.
Sharing all of my favorites with you is a joy, and you would be helping me keep the site alive and going.

Published by cookingwithrips

Hello and welcome to my site! My name is Rips and I am thrilled to share my passion with you! I am just a girl who loves to bake and cook. It’s one of my favorite things to do and is rewarding in so many ways! It teaches me to be present and helps me relieve stress. I grew up watching both my parents cook the most delicious food you could possibly imagine! Cooking healthy food for each other was something we did for the ones we cared about. Shortly after, I picked up on that habit. I come from a Mediterranean background and I bring that to a lot of my recipes with lots of modern adaptations. I have been baking and cooking for over 15 years and truly find the most joy in it! I also recently wrote and self published my first recipe book called Ripsy's Recipe's on Amazon (I will link below). Ripsy's Recipes has some amazing healthy recipes with gluten free and vegan options that everyone can enjoy. I really wanted to create an easy to follow, non intimidating healthy recipe book for you to love. It truly is my go-to for quick, healthy, easy, delicious meals! The best part of making food is I get to eat it and feed my loved ones. I am very mindful of the ingredients I use in my recipes; at the same time; I still like to indulge in dessert! My dessert recipes are lower in sugar than in any recipe or store bought dessert you will ever find (and they taste amazing). As a result, my family and I get to enjoy it without the guilt. My greatest joy comes from sharing what I make with the people I care about most, and now, you will have access to that too. I hope you try my recipes and love them as much as my family and I do! Namaste Friends!

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