Roasted Veggie and Orzo Salad

Oh this was a fun one to try! It includes something I’ve never done before - roasting chickpeas! You just add a little olive oil and a sprinkle of salt , then roast at high heat until they are crispy, oh so good!! They added a tasty crunch to this dish, and now I actually plan to roast another can soon and just snack on them 😋.

This recipe can easily be made gluten free by using gluten free orzo, I found it readily available at my local markets so hopefully you can easily find it too. The dressing is delicious also, it adds just the right pop of flavor to this combination.

INGREDIENTS -

1 cup dry orzo, gluten free orzo works as well
1 large or 2 small yams or orange sweet potatoes, peeled, cut into 1/2-inch pieces (about 2 cups)
About a pound of Brussels sprouts trimmed, and quartered (about 3 cups)
1 cup red onion, roughly chopped
Olive oil for roasting
Salt and pepper to taste
15 oz can chickpeas, drained and rinsed
1 cup walnuts
1/2 cup fresh parsley, chopped
1/2 cup dried cranberries

For the dressing:
1/4 cup extra-virgin olive oil
1 1/2 Tbsp red wine vinegar
1 teaspoon maple syrup
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 clove garlic, minced or grated
1/4 teaspoon salt and pepper or to taste

Cook the orzo according to the directions on the packet until al dente.

Preheat the oven to 425ºF.

Place the sweet potato, Brussels sprouts, and red onion into a large bowl. Toss with a generous drizzle of olive oil and salt to taste. Transfer to a large nonstick rimmed baking sheet, keeping in a single layer to roast evenly. Roast on the upper rack of the oven for about 20 minutes, or until the sweet potato is fork tender, stirring occasionally.

Place the chickpeas onto one end of a roasting pan and drizzle with olive oil and salt, then toss with your hands. Add the walnuts to the other end of the roasting pan, also drizzle with olive oil and salt and mix together. Roast on the lower rack of the oven below the vegetables.

Remove the walnuts from the oven after about 5 - 10 minutes, or once they are golden and toasty. Continue cooking the chickpeas until they are crispy and the vegetables are ready.

Prepare the dressing by adding the olive oil, red wine vinegar, maple syrup, basil, oregano, garlic, and crushed red pepper to a small jar with a lid. Add the salt and pepper. Cover and shake until well combined. Set aside.

Transfer the orzo, sweet potato/yam, Brussels sprouts, red onion, chickpeas, and walnuts to a large bowl. Add the dressing, parsley (reserve a little for garnish if you like), and cranberries. Mix to combine. Season with salt and pepper.

You can serve this right away while it is warm or refrigerate for later use and enjoy as a chilled side salad, both are delicious!

Thank you to Cooking for Peanuts who authored the recipe that inspired this idea, I love all of the ideas shared!