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 fried.
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 approximately, 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
Instructions:
- Make the roasted chickpeas. Here you’ll find the instructions.
- Cut all the veggies: cut the Brussels sprouts in half and chop the mushrooms. Peel and cut the butternut squash. You can either slice or dice it
- Preheat the air fryer
- Place the butternut squash and Brussels sprouts in the air fryer basket and spray some olive oil on them. Add salt and pepper
- Bake for 5-6 minutes at 160ºC (320ºF) and add the mushrooms
- Bake for 10 to 15 minutes more, or until the veggies look crispy and tender
- 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
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
Equipment
- 1 Air fryer
Ingredients
- 1 handful fresh spinach leaves
- 150 grams Brussel sprouts
- 100 grams butternut squash
- 5 mushrooms
Vinaigrette
- 4 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- Salt
Instructions
- Make the roasted chickpeas.
- Cut all the veggies: cut the Brussels sprouts in half and chop the mushrooms. Peel and cut the butternut squash. You can either slice or dice it
- Preheat the air fryer
- Place the butternut squash and Brussels sprouts in the air fryer basket and spray some olive oil on them. Add salt and pepper
- Bake for 5-6 minutes at 160º (320ºF) and add the mushrooms
- Bake for 10 to 15 minutes more, or until the veggies look crispy and tender
- 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)
