Description
A delicious salad featuring roasted vegetables, chickpeas, and orzo, perfect for meal prep and tastes even better the next day.
Ingredients
Scale
- 1 cup dry orzo
- 1 medium-large sweet potato (peeled, cut into ½-inch pieces, about 2 cups)
- ¾ pound Brussels sprouts (trimmed and quartered, about 3 cups)
- 1 medium red onion (roughly chopped)
- Drizzle of olive oil (plus more for dressing)
- Salt (to taste)
- 15 ounces chickpeas (canned, drained and rinsed)
- 2/3 cup walnuts
- ¼ cup extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- 1 small garlic clove
- ¼ teaspoon salt (or to taste)
- Freshly ground black pepper (to taste)
- 1/3 cup chopped fresh parsley
- 1/3 cup dried cranberries
Instructions
- Preheat the oven to 425ºF.
- Cook the orzo according to the packet instructions until al dente.
- Roast the vegetables: In a large bowl, toss sweet potato, Brussels sprouts, and red onion with olive oil and salt, then spread on a nonstick baking sheet. Roast for 20 minutes, tossing halfway through.
- Roast the chickpeas and walnuts: In bowls, toss chickpeas and walnuts with olive oil and salt, then transfer to a small baking sheet alongside the vegetables.
- Remove the walnuts after 5 minutes or once golden and fragrant.
- Make the dressing by combining olive oil, red wine vinegar, maple syrup, basil, oregano, and crushed red pepper in a jar. Grate garlic and shake until well combined.
- Assemble the salad: In a large bowl, mix cooked orzo, roasted vegetables, chickpeas, walnuts, dressing, parsley, and cranberries. Season with salt and pepper.
- Serve warm or chill in the refrigerator for later use.
Notes
This salad tastes better the next day as the chickpeas absorb the dressing. Store in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg