Cozy Roasted Veggie & Chickpea Orzo Salad (Vegan) | Easy Recipe

Introduction

Hey friend! Pull up a chair, let’s talk about salads. Not just any salad, but the kind that feels like a warm hug in a bowl. You know, the ones that are hearty enough to be a main dish but also make an amazing side? This Vegan Roasted Veggie and Chickpea Orzo Salad is exactly that kind of salad. It’s packed with cozy flavors from roasted sweet potatoes and Brussels sprouts, chewy pops of cranberry, crunchy walnuts, and that delightful texture of orzo pasta. It’s honestly one of my go-to recipes because it feels fancy enough for guests but is ridiculously easy to whip up any night of the week. Trust me, once you try this, it’ll be on repeat in your kitchen!

Why You’ll Love This Recipe

• Fast: Minimal hands-on time, mostly just roasting and mixing.
• Easy: Super simple steps, perfect for beginners or busy weeknights.
• Giftable: Makes a fantastic dish for potlucks, picnics, or sharing with friends!
• Crowd-Pleasing: Even non-vegans rave about this flavorful, satisfying salad.
• Versatile: Great warm, at room temperature, or chilled.

Ingredients

Gather ’round, let’s look at the goodies you’ll need:

• 3/4 lb Brussels sprouts: Trimmed and halved. They get so sweet and crispy when roasted!
• 15 oz Canned chickpeas: Drained and rinsed. Your protein powerhouse and they get wonderfully chewy edges when roasted.
• 1 Small garlic clove: For the dressing. Gives it a lovely little bite.
• 1 Medium red onion: Adds a nice sharp contrast to the sweet veggies.
• 1 Medium large sweet potato: Peeled and cut into about 1/2-inch pieces (you’ll need about 2 cups). Roasts up sweet and tender.
• 1/4 tsp Dried basil: A classic herb that pairs beautifully with roasted veggies.
• 1/4 tsp Dried oregano: Another Italian-inspired friend for our roasting pan.
• 1/4 tsp Red pepper: Just a tiny pinch for a whisper of warmth, not too much heat!
• 1/4 tsp Salt: To season the veggies while roasting.
• Freshly ground black pepper: Because everything needs a little crack of fresh pepper!
• Salt: You’ll need a bit more for seasoning the final salad and pasta water.
• 1/3 cup Dried cranberries: These little gems add sweetness and a lovely chewiness.
• 1/3 cup Fresh parsley: Chopped. Brings brightness and freshness to the whole dish.
• 2/3 cup Walnuts: Roughly chopped. For that essential crunch and nutty flavor.
• 1 cup Dry orzo: This tiny pasta cooks up quickly and holds the dressing perfectly.
• 1 tbsp Maple syrup: A touch of sweetness for the dressing that complements the roasted veggies.
• Olive oil (Drizzle): To toss the veggies for roasting.
• 1/4 cup Extra-virgin olive oil: The base for your delicious dressing.
• 1 1/3 tbsp Red wine vinegar: Adds tang and bright acidity to the dressing.

How to Make It

Alright, let’s get this beautiful salad assembled! It’s easier than you think.

1. Preheat your oven to 400°F (200°C). Line a large baking sheet (or two, if needed to avoid crowding) with parchment paper for easy cleanup.
2. Prep your veggies: Halve the Brussels sprouts, chop the red onion into roughly 1-inch pieces, and dice the peeled sweet potato into 1/2-inch cubes.
3. In a large bowl, combine the prepped Brussels sprouts, red onion, sweet potato, and the drained, rinsed chickpeas.
4. Drizzle generously with olive oil – enough to lightly coat everything. Add the dried basil, dried oregano, red pepper flakes, 1/4 tsp salt, and a good grind of fresh black pepper. Toss everything together really well until all the veggies and chickpeas are coated in the oil and seasonings.
5. Spread the seasoned vegetables and chickpeas out in a single layer on your prepared baking sheet(s). Make sure they aren’t too crowded, otherwise they’ll steam instead of roast and get crispy. If you need two sheets, use them!
6. Roast for 20-30 minutes, stirring halfway through, until the vegetables are tender, lightly caramelized, and the chickpeas are slightly crispy. Roasting time can vary depending on your oven and how small you cut your veggies, so keep an eye on them!
7. While the veggies are roasting, bring a pot of salted water to a boil. Add the dry orzo and cook according to package directions until al dente. Drain the orzo and set it aside in a large mixing bowl.
8. While everything is still warm, make the dressing. In a small bowl, whisk together the 1/4 cup extra-virgin olive oil, red wine vinegar, maple syrup, and minced garlic clove. Season with a pinch of salt and pepper to taste.
9. Add the roasted vegetables and chickpeas to the bowl with the cooked orzo. Add the dried cranberries, chopped walnuts, and chopped fresh parsley.
10. Pour the dressing over the orzo and vegetable mixture. Gently toss everything together until it’s well combined and the orzo and veggies are coated in the delicious dressing.
11. Taste and adjust seasonings if needed. You might want a little more salt, pepper, or even a tiny splash more vinegar depending on your preference.
12. Serve immediately while warm, or let it cool completely to enjoy at room temperature or chilled. It’s fantastic any way you have it!

Substitutions & Additions

Feeling creative? This salad is super flexible!

• Veggies: Swap Brussels sprouts or sweet potatoes for chopped broccoli florets, bell peppers, zucchini, or even cauliflower. Adjust roasting times as needed.
• Protein: Not strictly vegan? Cooked chicken or shrimp would be lovely tossed in. Want more vegan protein? Add white beans or even some pan-fried tofu cubes towards the end.
• Nuts/Seeds: Pecans, slivered almonds, or pumpkin seeds (pepitas) can stand in for walnuts. Or add sunflower seeds for extra crunch!
• Dried Fruit: Dried cherries or chopped dried apricots would be yummy instead of cranberries.
• Fresh Herbs: Toss in some fresh rosemary or thyme sprigs onto the baking sheet while roasting the veggies.
• Cheesy Flavor: Add a sprinkle of nutritional yeast when you toss the salad for a “cheesy” kick, or some vegan feta crumbles.
• Spice: Amp up the red pepper flakes or add a dash of hot sauce to the dressing.

Tips for Success

A few little pointers to make sure your salad is absolutely perfect:

• Don’t Crowd the Pan: This is the most important rule for roasting veggies! Give them space so they can roast and caramelize instead of steaming. Use two baking sheets if you need to.
• Cook Orzo Al Dente: You want the orzo to have a little bite to it, as it will absorb some of the dressing.
• Season Layer by Layer: Season the veggies before roasting, season the orzo water, and season the final dressing. Building flavor ensures a delicious result.
• Let Veggies Cool Slightly: If you mix piping hot veggies with the orzo and dressing right away, the heat can make things a little soggy. Let them sit for 5-10 minutes after roasting before combining.
• Prep Ahead: You can roast the vegetables and cook the orzo a day in advance. Store them separately in airtight containers in the fridge. Make the dressing ahead too. When ready to serve, combine everything and toss.

How to Store It

This salad holds up beautifully! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld and get even better over time!

FAQs

Got questions? I’ve got answers!

Q: Can I eat this salad warm or cold?
A: Absolutely! It’s delicious both warm (freshly made or gently reheated) or chilled straight from the fridge. It’s truly versatile.

Q: Can I make this ahead of time for a party?
A: Yes! This salad is a fantastic make-ahead option. Follow the “Prep Ahead” tip above – roast the veggies and cook the orzo, make the dressing, and store them separately. Toss everything together 30-60 minutes before serving for the best texture.

Q: Is this recipe gluten-free?
A: No, traditional orzo is pasta made from wheat. To make it gluten-free, you would need to substitute the orzo with a gluten-free pasta shape or a grain like quinoa or rice.

Q: Can I use other vegetables?
A: Definitely! Feel free to swap in your favorite roasting vegetables like broccoli, cauliflower, zucchini, or bell peppers. Just make sure to cut them into similar-sized pieces so they roast evenly.