Main image of Roasted Vegetable Salad with Crispy Chickpeas

Roasted Vegetable Salad with Crispy Chickpeas

55 min

Meal

Salad

Hearty potatoes and crispy chickpeas help to make this a super satisfying salad. The smashed pea and garlicky yogurt dressing is cool and refreshing. A delicious salad for anytime of year!

Servings

Total

55 min

Prep

15 min

Cook

40 min

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gluten

Ingredients

Crispy chickpeas

Roasted vegetables & salad base

  • 4
    medium potatoes, cut into 1 cm cubes
  • 4
    medium carrots, cut into 1 cm pieces
  • 6
    cloves garlic, unpeeled
  • 2 Tbsp (30 mL)
    vegetable oil
  • 1 Tbsp (8 g)
  • 2
    medium onions, cut into wedges
  • 6 cups (180 g)
    fresh spinach

Mashed pea yogurt sauce

  • 1 cup (134 g)
    frozen green peas
  • 1 cup (240 mL)
    unsweetened soy yogurt
  • ¼ tsp (2 g)
    salt, or more if desired
  • ¼ tsp (1 g)
    ground black pepper

Optional garnishes

  • fresh parsley
  • lemon slices
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Directions

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  1. Preheat the oven to 430°F (220°C).
  2. On a parchment-lined baking tray, add the chickpeas, drizzle over the oil, and the burrito spice seasoning. Toss to coat and spread out in a single layer.
  3. To a separate large lined baking tray, add the potatoes, carrots, unpeeled garlic, oil, and burrito seasoning. Toss to coat, then spread in a single layer.
  4. Roast both trays in the preheated oven for 20 minutes.
  5. Remove the trays from the oven and stir. To the veggie tray, add the onion wedges. Return the trays to the oven with their positions swapped, and roast for an additional 15 minutes. Check on the veggies at this point to see if they are cooked to your liking and if the chickpeas are golden and crispy. Otherwise, bake for 5 - 10 minutes longer.
  6. Meanwhile, place the frozen peas in a medium bowl and cover them with 4 cups (1 L) of boiling water. Let sit for 10 minutes.
  7. Drain the peas and mash with a fork, then add the yogurt, salt, and pepper to the peas and mix.
  8. Carefully remove the garlic cloves from the baking tray. They should be softened. When cool enough to handle, peel and mash the garlic cloves with a fork. Add this to the pea and yogurt sauce. Mix. If you prefer a more smooth consistency, you can also blend the pea and yogurt sauce with an immersion blender, although this is optional. Taste test and add more salt if desired.
  9. To assemble the salad, divide the spinach between the bowls, top with the roasted potatoes, carrots, onions and chickpeas. Add a dollop of the pea yogurt sauce before digging in. Enjoy!

Storage

  • The assembled salad is best enjoyed immediately.
  • The roasted vegetables and yogurt dressing can be stored separately in airtight containers in the fridge for up to 4 days.
  • The chickpeas can be stored in an airtight container in the fridge or at room temperature for up to 3 days. Note, they will likely lose their crispiness if not enjoyed immediately. To make re-crispy, simply toast in the oven for a few minutes if desired.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 0%
Proteins 20%

cooked chickpeas

frozen green peas

unsweetened soy yogurt

Fruits & Veggies 80%

medium potato

medium carrot

clove garlic

medium onion

fresh spinach

Calcium

unsweetened soy yogurt

Fat

vegetable oil

vegetable oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Ani - Sept. 20, 2021, 12:22 p.m.

I'm making all the recipes in this challenge this week. However, in my part of central Europe the ingredients cost just over €30. Made the tomato soup yesterday - delicious. Looking forward to trying this tonight!

PUL Team - Sept. 20, 2021, 4:25 p.m.

Oo happy cooking, Ani! Thank you for sharing the price difference. We hope you enjoy the rest of the challenge 😃


Komoto - Sept. 19, 2021, 7:49 p.m.

Your recipes are just amazing. Really simple yet very tasty. I tried your Afgan meals and now I feel I have to try all of your recipes .
Please keep posting wonderful recipes !!

PUL Team - Sept. 20, 2021, 3:56 p.m.

Awe we appreciate this so much, Komoto! Happy cooking ☺️


Julia - Sept. 16, 2021, 8:28 p.m.

I love your recipes. Delicious!


Mathilde - Sept. 16, 2021, 7:49 p.m.

Amazing recipe! Full of flavors, and so nutritious. Thank you guys <3


Jamie R - Sept. 14, 2021, 11:50 p.m.

WOW! Another PUL hit! For me it's a week before an important event so I'm trying to eat lean - and this salad is the perfect blend of flavorful, healthy and filling. Highly recommend!

PUL Team - Sept. 15, 2021, 2:08 a.m.

Hi Jamie! Thank you for the glowing review :D it means so much that the recipe was enjoyed


Hannah - Sept. 14, 2021, 4:48 a.m.

This was absolutely delicious! My only regret is not making more of it. I’m endlessly grateful to Pick Up Limes for continuing to make delicious and nutritious recipes. They really have helped me redefine my diet and branch out to try new things.

PUL Team - Sept. 14, 2021, 5:06 a.m.

We're endlessly grateful to have you here, Hannah, thank you!


Sonja - Sept. 12, 2021, 8:45 p.m.

Thank you for a wonderful recipe! I used Oatly's creme fraiche instead of soy yoghurt. Worked fine :)

PUL Team - Sept. 14, 2021, 1:38 a.m.

Mmm a lovely substitute idea, Sonja, thank you!


Bec - Sept. 12, 2021, 6:11 a.m.

This was amazing! I couldn't find soy yogurt and bought coconut yogurt which was not a great flavour but it still worked.


Linde - Sept. 10, 2021, 12:22 p.m.

As usual super nice dish. I doubled the amount of potatoes tough. I doubt, we would have been satisfyingly full of I hadn't done that.
I mean we did a 6 hrs hike uphill that day but still..
Added chicken for the husband.


Sorana - Sept. 9, 2021, 8:44 p.m.

I loved this recipe! It's a great choice if you're looking to meal prep. I took this to work, and because I was afraid to spill it, I skipped the sauce and used olive oil and balsamic vinegar from the work's kitchen, and it was amazing like that as well. So grateful for the PUL team, sending you love!

PUL Team - Sept. 12, 2021, 2:49 a.m.

Oh, Sorana, we're so grateful to hear! Thank you for being here and sharing the lovely review 😃


Jen - Sept. 8, 2021, 4:08 a.m.

We made this for dinner tonight! I wasn't really expecting to like it (because I don't like peas) But HOLY MOLY is this tasty!! Will be keeping it in our regular dinner rotation for sure! We made our meal plan this week following the PUL Budget video that this was in. So far every PUL recipe is a hit! Keep up the great work!

PUL Team - Sept. 8, 2021, 6:06 p.m.

Ooo so incredible to hear, Jen! Thank you for taking the time to share the glowing review :D


Kalina - Sept. 2, 2021, 11:47 p.m.

I'm on a budget this month and my boyfriend still hasn't found out because it doesn't feel like I'm cutting back on anything thanks to these recipes. He hadn't noticed that we're vegan now either :D We loved the salad so much, I was just getting slightly bored with the usual summer salads. Awesome fall transition! Thanks Sadia!

PUL Team - Sept. 3, 2021, 4:49 a.m.

Aww so glad you're enjoying the salad, Kalina, it means so much 🌻


Erin - Aug. 27, 2021, 6:03 a.m.

I tried this recipe and LOVED it! We are in the U.S. and almost exclusively shop at the store Trader Joe's. They don't have vegan yogurt, so I modified the recipe slightly by adding their vegan cream cheese, lemon juice, a little vinegar, and a tiny bit of olive oil as a substitution. It turned out so well! I used a food processor, and the mashed peas and vegan cream cheese mixture ended up tasting almost like an avocado cream! I also threw some peeled garlic in with the roasted root veggies, which I left out of the sauce, to give it some extra garlic-y flavor. A yummy and surprisingly filling meal! Thank you!

PUL Team - Aug. 28, 2021, 10:55 p.m.

Mmm sounds so lovely, Erin! Thank you for taking the time to share 😃


Aurora - Aug. 23, 2021, 2:59 a.m.

Having a low budget week so I'm going to be cooking from your Vegan Budget Challenge and I'm pretty excited! This was my first recipe from it and man... It was soo good! Another salad dressing I will be making again and again! I always get quite bored around the first few months of the year when my local farm gives me tons of potatoes, onions and carrots and that's a brilliant new way of using them! (I also have a very old oven so the timing and temperature was perfect for me)

PUL Team - Aug. 25, 2021, 5:42 a.m.

Aw we're so glad you enjoyed it, Aurora! So lovely of the farm to give you potatoes 🥔

Aurora - Aug. 25, 2021, 11 a.m.

Sorry, I wasn't very clear. I buy a weekly vegetable box from them and for a few months of the year, it's mostly potatoes and onions. It would be so rude of me to say I was bored with free veg! haha


Sonali - Aug. 18, 2021, 5:51 p.m.

Lovely combo value meal


Poppy - Aug. 16, 2021, 10:34 p.m.

Nutritious, delicious and easy recipe to follow :)


Charlotte - Aug. 16, 2021, 8:16 p.m.

I am a huge fan of oven roasted veggies so this salad really hits the spot! You really nailed the pea and garlic yogurt dressing too! I imagine this dressing would go well with other recipes too. I will certainly be returning to this salad for future budget friendly meals. 😁🙌🏻

PUL Team - Aug. 17, 2021, 11:54 p.m.

So glad you're enjoying the recipe, Charlotte! Thank you 😃


Liz - Aug. 15, 2021, 1:27 p.m.

Yum yum yum!!!!


Grace - Aug. 15, 2021, 11:23 a.m.

Excited to try this!!
Would plain Greek yogurt work instead of almond or coconut yogurt?

PUL Team - Aug. 16, 2021, 3:13 a.m.

Hey there, Grace! Thanks for the question. Since we only use plant-based products here at PUL we haven't tested it out, but we hope you enjoy the salad if you're able to give it a try☺️

Cati - Sept. 16, 2021, 10:32 a.m.

Hi Grace! I used protein yoghurt (similar to greek) and it turned out great! Best salad I made lately!


Jackie - Aug. 14, 2021, 7:40 p.m.

This was absolutely delicious! I made it for my husband and I for lunch today and we both loved it. I have extras leftover for tomorrow and I'm really excited about that!


Pascale - Aug. 13, 2021, 6:30 p.m.

This recipe is soooo good! The sauce is so creamy, garlicky and just absolutely delicious! I used the entire can of chickpeas (540 ml) and I personally didn’t feel like I had too much. I also used a little more spice mix and oil to compensate. This means I wasn’t left with a partly used can.

PUL Team - Aug. 14, 2021, 6:48 a.m.

Thanks for sharing, Pascale, so happy the recipe was enjoyed 😊


Eleanor - Aug. 11, 2021, 7:52 p.m.

Really basic (and cheap!) ingredients put together in such an interesting way!
Pretty sure each part of this recipe is going to be in regular rotation now (that dressing 👌)


Gabriela - Aug. 11, 2021, 9:59 a.m.

I really like it! Roasted veggies are a classic and that was a good reminder of how much I love them and didn’t realize I missed them.
My favorite part though is this dressing! I love that it is full of protein and is so flavorful and light.

PUL Team - Aug. 11, 2021, 4:28 p.m.

So thrilled the salad has been enjoyed, Gabriela, thanks for sharing!


Veronica - Aug. 11, 2021, 3:39 a.m.

Hi Sadia and team,
I love your channel and recipes! This recipe is delicious! I used 1 elephant garlic clove and everything turned out delicious! Thank you!


Sabrina - Aug. 10, 2021, 4:31 p.m.

I just did this salad. What shall I say, I ate two portions because it was that tasty. I did it with homemade Gyros spice, which was quite nice, too. This Salad has umamy flavour, creamy, crunchy and freshness all together which makes it perfect for me. I even could to some things on the side which is nice, too. I have a vegan low budget book from Sebastin Copien ( here in YouTube too) with terrific low budget recipies, but one always need a lot of time and at least 4 pots and pans at the same time. Which makes it really tiresome.
This one has needs little effort but has great impact in taste.
What I like as well ,is that when I do it at home it looks the same as when you do it. What you see is what you get. That counts for all your recepies.
What I wish for in futur recipies is more diverse spice.
See, a lot is basicly Garlic, onions, Curry spice of some sort Tomatoes, peppers etc. Which is nice, but I like some difference in spice, too. Creamy, white Sauce and different flavours from the usual.
Aspargus, Kohlrabie, Mairübchen are veggies, too sorry I don't know the words in english. Finer, milder tastes and Kombination of different fresh herbs. You and your team will find something and it will be delicious I am sure!

PUL Team - Aug. 11, 2021, 2:37 a.m.

Hey Sabrina, thanks for the kind words and feedback! It's super helpful to consider so we can improve. In the meantime, you may enjoy our White Asparagus & Potato Soup recipe if you haven't already seen it: pickuplimes.com/recipe/white-… 😊

Sabrina - Aug. 11, 2021, 7:37 a.m.

Thanks a lot! We germans have the same not so mild but strong Obsession with Aspargus 😉


Blanca - Aug. 10, 2021, noon

I tried this recipe just yesterday and it was so yum! Needless to say how good the whole flat smelled :) I did mix the spices myself (4 tbsp
chili powder, 1 tbsp salt, 1 tsp cumin, 1 tsp white pepper, 1 tsp oregano, 1 tsp garlic and onion powder, 1 tsp paprika and 1/2 tsp coriander powder) and it turned out amazing. The peas in the sauce also added an interesting (good) flavor but I think I'll try it with tzatziki and a couple more cloves of garlic next time.


Tracy - Aug. 9, 2021, 11:56 p.m.

Hi, just wanted to let you know that the recipe for the Mexican spice mix (under the toggle listing alternatives for the Burrito spice mix) redirects to the link to this recipe, the roasted vegetable salad, instead of the recipe for the Mexican spice mix!

And this recipe is epic! I love these series and watching your videos in general! Please keep up the incredible work :)

PUL Team - Aug. 10, 2021, 4:16 a.m.

Hey Tracy, thanks so much for catching that and for letting us know! We've fixed it 🤓 and so glad you enjoyed the recipe - thank you! 🤗


Eve - Aug. 9, 2021, 8:26 p.m.

This was delicious! Although none of the ingredients are ones I would consider "favorites" of mine, together it is perfectly balanced: sweet, savory, crunchy, soft. Chef's kiss. My boyfriend and I had this for dinner and have enough leftover for lunch tomorrow. Also, as other commenters have said, the cook time of the chickpeas can be reduced by about 1/3. Thanks Sadia and team!

PUL Team - Aug. 10, 2021, 4 a.m.

Thanks for sharing the review and your experience with this one, Eve. It's super helpful to know! We've adjusted the recipe directions in hopes of others being aware of the reduced cooking time 😊


David - Aug. 9, 2021, 8:23 p.m.

Hoihoi!

Wat hebben jullie een leuke website en youtube kanaal. Deze week ontdekt en ik ben fan! Vandaag bovenstaade maaltijd bereid en het was heerlijk! Alleen zijn de kikkererwten na 20 minuten precies goed. Ik zou de extra 25 minuten voor de kikkererwten in het recept aanpassen. Deze extra minuten zijn zeker niet nodig.


Ana - Aug. 9, 2021, 6:09 p.m.

Definitely doesn't need so much time in the oven, not at that temp at least. And definitely not 4 portions out of this!!! The result is very good though. The sauce is amazing

PUL Team - Aug. 10, 2021, 3:14 a.m.

Hi Ana, we're so grateful for the feedback to help us grow! We've updated the directions to check on the veggies and chickpeas sooner in hopes that others don't run into the same issue. The chickpeas do burn easily if the heat is too high as well, so if you give the recipe another try, lowering the oven temperature and keeping the chickpeas in the rack below the veggies may also help 😊

We've taken note of the portion size feedback to consider for this recipe and others moving forward. Thanks a bunch again for taking the time to help share how PUL can improve. It means a lot🌻


Daniel - Aug. 9, 2021, 12:48 p.m.

Hey Sadia and team, love your channel and recipes! This was delicious, only suggestion would be to do the chickpeas for 5-10 minutes less as mine came out quite burnt.

PUL Team - Aug. 10, 2021, 3:05 a.m.

Hello Daniel, thanks for the kind words and honest feedback! It's super appreciated to help us improve. Ovens sometimes differ in strength and airflow so we're suspecting some PUL members have stronger ovens than us 🤓

We've updated the directions to check on the veggies and chickpeas sooner based on the feedback so hopefully, others don't run into the same problem. The chickpeas do burn easily if the heat is too high as well, so if you give the recipe another try, lowering the oven temperature and keeping the chickpeas in the rack below the veggies may also help 🤩


Anne - Aug. 9, 2021, 9:32 a.m.

Looks amazing, definitely going to try it. Any suggestions for an alternative to peas in the sauce? I just don't like peas...

PUL Team - Aug. 10, 2021, 2:55 a.m.

Hey, Anne! Thanks a bunch for the question. We haven't tested it out, but perhaps some ideas could be edamame, cucumber, or zucchini. Do let us know if you experiment with the sauce :)

Blanca - Aug. 10, 2021, 11:51 a.m.

I'd definitely say cucumber would be the best way to go if you need to exchange de peas. I tried the recipe just yesterday and I could envision a traditional tzatziki with it so well instead of the pea sauce!

Anne - Aug. 10, 2021, 12:20 p.m.

I will try cucumber or zucchini, thanks for the suggestions!


Lisa - Aug. 8, 2021, 6:53 p.m.

We love!


Sobersista - Aug. 8, 2021, 1:48 p.m.

Just made this! Fantastic! Tasty, nutritious and for someone who doesn't really enjoy cooking, easy to make. Thank you Sadia. This has now been added to my limited repertoire. :-)


Monica - Aug. 8, 2021, 2:31 a.m.

I cooked this according to instructions and the vegetables and chickpeas were so burnt I had to throw most of them away, I've never had this happen when following a recipe. I like the idea of the salad and planning meals on a budget but this did not work.

PUL Team - Aug. 8, 2021, 10:42 p.m.

Hi Monica 🙂 Thanks so much for the honest review. We're so sad the recipe wasn't enjoyed. Ovens sometimes vary in their strength and airflow. If the chickpeas and veggies burned when at 430°F (220°C), we suspect your oven may have been a tad bit stronger than ours.

The chickpeas burn easily if the heat is too high, so if you give the recipe another try, lowering the oven temperature, keeping the chickpeas in the rack below the veggies, or reducing the cooking time should help! We've also updated the directions to indicate to check sooner based on your feedback so that hopefully others don't run into the same issue. Thanks again for sharing, as it helps us improve what we do. We hope you enjoy the recipe better if you give it another try 🌻

Tina - Aug. 9, 2021, 5 a.m.

I wondered about that high temperature...maybe reduce oven temp or cook for a shorter time.


Ale Garcia - Aug. 6, 2021, 11:26 p.m.

This looks amazing!! Gonna try it ASAP!


Lys R - Aug. 6, 2021, 5:17 p.m.

This sounds so good! I want to give it a try :) Btw the new website layout looks AWESOME!

PUL Team - Aug. 7, 2021, 1:54 a.m.

Let us know how it goes, Lys, and so glad you're enjoying the website!


Sonali - Aug. 6, 2021, 2:53 p.m.

Recipe looks amazing, can't wait to try it. Also just wanted to compliment you on the changes you made to the website, makes it a lot easier to cook!

PUL Team - Aug. 7, 2021, 1:55 a.m.

Aw, this means so much, Sonali! Thanks for taking the time to share 🙂


Carla Poot - Aug. 5, 2021, 8:39 p.m.

Super tasty! I have enjoyed it very much. You’ve outdone yourself again Sadia! ❤️