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Home Geroosterde groentesalade met citroen-tahindressing

Vegetarian Healthy Summer Side dish Mediterranean Easy

Roasted vegetables are already a winner, but combine them with crispy chickpeas and a bright, tangy tahini dressing and you have something to really enjoy. Serve this straight from the oven in one of your nicest salad bowls and it immediately looks like a treat on the table. This recipe works as a side dish and as a light main course, and is ready in under an hour.

x_ckl_recipe_markerGeroosterde groentesalade met citroen-tahindressing Roasted vegetables, crispy chickpeas and a creamy tahini dressing. This is the salad that makes everyone at the table happy. How do you make a roasted vegetable salad with lemon-tahini dressing? Side dish Mediterranean 4 servings 15 min 30 min 5 min 50 min

Preheat the oven to 200°C (convection 185°C).
Cut the zucchini, bell peppers, red onion and sweet potato into large pieces of about 2 cm. Spread them out on a baking sheet lined with parchment paper.
Drizzle the vegetables with 3 tablespoons of olive oil, add salt, pepper, smoked paprika and ground cumin. Toss everything well so each piece is coated.
Pat the chickpeas dry with kitchen paper and spread them on a second baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and a pinch of cayenne pepper.
Place both baking sheets in the oven. Roast the vegetables 25 to 30 minutes until soft and lightly caramelized. The chickpeas can roast at the same time for 20 to 25 minutes until crispy.
Meanwhile make the dressing: mix the tahini with the lemon juice, the garlic clove (pressed), 2 tablespoons of water and a pinch of salt. Stir until smooth and slightly runny. Add an extra splash of water if the dressing is too thick.
Remove the vegetables and chickpeas from the oven and let them cool for 5 minutes. Spread the arugula over the base of your salad bowl.
Spoon the roasted vegetables and chickpeas over the arugula. Drizzle the tahini dressing generously over everything and sprinkle the pomegranate seeds and fresh parsley on top.
Serve immediately and enjoy. Put the rest of the dressing on the table separately, because everyone will want more.

Vegetarian Healthy Summer Side dish Mediterranean Easy 1 zucchini 2 red bell peppers 1 red onion 1 sweet potato (approx. 300 g) 1 can chickpeas (400 g), drained 4 tbsp olive oil 1 tsp smoked paprika 1 tsp ground cumin Pinch cayenne pepper Salt and pepper to taste 60 g arugula 50 g pomegranate seeds Handful fresh flat-leaf parsley, coarsely chopped 3 tbsp tahini Juice of 1 lemon 1 clove garlic 2 to 4 tbsp water (for the dressing) Salad bowl 2 baking sheets Parchment paper Cutting board Sharp knife Mixing bowl Garlic press Spoon or whisk Salad bowls salad-bowl Mixing Bowl mixing-bowl Pressing & Grating pressing-and-grating Chopping Board chopping-board ASA Selection Salad bowl Saisons Sand ø 22 cm Asa Selection ["Saladeschaal"] ASA Selection Salad bowl Saisons Denim Blue ø 30 cm Asa Selection ["Saladeschaal"] Cookinglife Salad Bowl - Bamboo - ø 28 cm Cookinglife Saladeschaal Cosy & Trendy Salad bowl Listra ø 24 cm Cosy & Trendy Saladeschaal Gluten-free quinoa tabbouleh with pomegranate and mint foodies-glutenvrije-quinoa-tabbouleh-met-granaatappel-en-munt Roasted vegetable couscous salad with pomegranate and feta foodies-geroosterde-groenten-couscous-salade-met-granaatappel-en-feta Poke bowl with crispy falafel foodies-poke-bowl-met-krokante-falafel Poke bowl met zalm foodies-poke-bowl-met-zalm

Recipe

Geroosterde groentesalade met citroen-tahindressing

Roasted vegetables, crispy chickpeas and a creamy tahini dressing. This is the salad that makes everyone at the table happy.

Course	Side dish
Kitchen	Mediterranean
Servings	4 servings

Preparation time

Preparation time	15 min
Time in oven	30 min
Stiffen up min.	5 min
Total	50 min

Equipment

Salad bowl
2 baking sheets
Parchment paper
Cutting board
Sharp knife
Mixing bowl
Garlic press
Spoon or whisk

Ingredients

1 zucchini
2 red bell peppers
1 red onion
1 sweet potato (approx. 300 g)
1 can chickpeas (400 g), drained
4 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
Pinch cayenne pepper
Salt and pepper to taste
60 g arugula
50 g pomegranate seeds
Handful fresh flat-leaf parsley, coarsely chopped
3 tbsp tahini
Juice of 1 lemon
1 clove garlic
2 to 4 tbsp water (for the dressing)

How do you make a roasted vegetable salad with lemon-tahini dressing?

Preheat the oven to 200°C (convection 185°C).
Cut the zucchini, bell peppers, red onion and sweet potato into large pieces of about 2 cm. Spread them out on a baking sheet lined with parchment paper.
Drizzle the vegetables with 3 tablespoons of olive oil, add salt, pepper, smoked paprika and ground cumin. Toss everything well so each piece is coated.
Pat the chickpeas dry with kitchen paper and spread them on a second baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and a pinch of cayenne pepper.
Place both baking sheets in the oven. Roast the vegetables 25 to 30 minutes until soft and lightly caramelized. The chickpeas can roast at the same time for 20 to 25 minutes until crispy.
Meanwhile make the dressing: mix the tahini with the lemon juice, the garlic clove (pressed), 2 tablespoons of water and a pinch of salt. Stir until smooth and slightly runny. Add an extra splash of water if the dressing is too thick.
Remove the vegetables and chickpeas from the oven and let them cool for 5 minutes. Spread the arugula over the base of your salad bowl.
Spoon the roasted vegetables and chickpeas over the arugula. Drizzle the tahini dressing generously over everything and sprinkle the pomegranate seeds and fresh parsley on top.
Serve immediately and enjoy. Put the rest of the dressing on the table separately, because everyone will want more.

Cooking mode Prevents your screen from going to sleep

A beautiful salad bowl completes this dish. The warm tones of roasted vegetables look fantastic in a bowl with a natural, handmade feel. Stoneware is ideal for this: it retains heat well and also looks appetizing on the table.

Tip: make the dressing a day ahead and store it in a sealed jar in the fridge. The flavors will deepen and the next day you'll have a fresh meal salad on the table in no time. Just smart.

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