Description
This Vegan Mediterranean Roasted Vegetables Salad is a quick, easy, and nutrient-packed dish combining roasted eggplant, bell peppers, cherry tomatoes, and red onion with protein-rich chickpeas and fresh arugula, all dressed in a vibrant basil pesto and red wine vinegar dressing. Perfect for busy weeknights or casual gatherings, it serves as a hearty main course or a flavorful side. The roasting technique enhances the natural sweetness of the vegetables while maintaining a satisfying texture, and the salad stores well for make-ahead meals.
Ingredients
Scale
For the Roasted Vegetables:
- 1 lb eggplant (cut into 1-inch cubes)
- 3 bell peppers (any color, cut into 1-inch pieces)
- 2 cups cherry tomatoes
- 1/2 cup red onion (roughly chopped)
- 1/3 cup olive oil (California Olive Ranch extra virgin recommended)
- 1/2 tsp chili pepper flakes
- 1/2 tsp garlic powder
- Salt to taste
For the Salad:
- 1/4 cup basil pesto
- 3 tsp red wine vinegar
- 15 oz chickpeas (drained and rinsed)
- 2 cups arugula
Instructions
- Prepare Vegetables and Season for Roasting: Cut the eggplant and bell peppers into 1-inch pieces, halve the cherry tomatoes, and roughly chop the red onion. Spread all the vegetables in a single layer on a large roasting pan or sheet pan. Drizzle with olive oil and season evenly with chili pepper flakes, garlic powder, and salt. Toss gently to coat all vegetables thoroughly.
- Roast Vegetables Until Caramelized: Preheat the oven to 425°F (220°C). Place the pan of seasoned vegetables into the oven and roast for about 12-15 minutes. Stir the vegetables halfway through to ensure even browning and caramelization. Continue roasting for a total of 25-30 minutes or until the edges are deeply browned and vegetables are tender, listening for a slight sizzle that signals caramelization.
- Combine Warm Vegetables with Chickpeas and Dressing: Remove the roasted vegetables from the oven and let them cool 2-3 minutes until warm but not hot. Drain and rinse the chickpeas, then add them to the vegetables along with the basil pesto and red wine vinegar. Stir gently but thoroughly to coat everything evenly and allow the flavors to meld while warm.
- Wilt Arugula and Finish Salad: Add the fresh arugula to the warm vegetable and chickpea mixture. Stir gently until the arugula begins to wilt from the residual heat, about 30 seconds to 1 minute. Taste the salad and adjust the seasoning with additional salt if necessary. Serve immediately while warm or at room temperature as preferred.
Notes
- For less bitterness in eggplant, you can salt and let it sit for 15 minutes before roasting, then pat dry, but this step is optional.
- If you prefer, swap eggplant with zucchini or yellow squash for a milder flavor.
- Basil pesto can be substituted with sun-dried tomato pesto, fresh basil mixed with olive oil and garlic, or tahini with lemon juice for different variations.
- Replace arugula with spinach, mixed greens, or romaine; add extra chili flakes if you want to retain the peppery bite.
- Chickpeas can be swapped for white beans or lentils.
- Use balsamic vinegar or lemon juice instead of red wine vinegar if preferred.
- Avoid overcrowding your roasting pan to ensure caramelization rather than steaming.
- Cut vegetables into similar-sized pieces for even roasting.
- Store arugula separately to keep it fresh and prevent wilting during refrigeration.
- This salad keeps well refrigerated for up to 4 days and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Mediterranean salad, vegan salad, roasted vegetables, chickpeas, basil pesto, healthy dinner, easy weeknight meal, plant-based, gluten free option
