December 27th, 2024
Recipes
Mediterranean Sheet Pan Salad
Valentina P
- Difficulty
•
- Time 30"
Sheet pan salads are the perfect intersection of a comforting, easy, and refreshing healthy meal. This one is made with mediterranean vegetables, chickpeas, brown rice, arugula, and a simple balsamic vinaigrette. The combination of textures with the tender vegetables, crispy chickpeas, and peppery arugula makes this a very satisfying salad that also holds up well as leftovers the next day.
How To MakeDiet Type: Plant-based
Shopping List
-
Salad
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 handfuls arugula
- 1 cup cooked brown rice
- 1 bell pepper (any color)
- 1 zucchini
- 1/4 red onion (optional)
- 1/4 cup slivered almonds
- 1 1/2 tablespoons olive oil
- 3 garlic cloves (left whole and unpeeled) Balsamic Vinaigrette
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried coriander (optional)
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 410°F. Dice the zucchini, bell pepper, and optional red onion into bite-sized pieces. Spread the chickpeas, zucchini, bell pepper, whole garlic cloves, and optional onion onto a baking sheet. Drizzle them with the 1.5 tablespoons of olive oil and season with salt and pepper.
- Step 2: Roast the vegetables for 20 minutes, stirring them halfway through the cooking time. After 20 minutes, add the almonds to the pan and continue to cook for another 3 to 5 minutes.
- Step 3: Remove the garlic cloves from the pan and transfer the roasted vegetables to a bowl. Squeeze the softened garlic into the bowl, breaking up any large pieces of garlic with a fork.
- Step 4: Add the remaining arugula, brown rice, and balsamic vinaigrette ingredients to the warm roasted vegetables. Toss well to combine.
- Serve: Plate the salad and enjoy. Add additional vinaigrette if desired.
Nutrition
Sheet pan salads are the perfect intersection of a comforting, easy, and refreshing healthy meal. This one is made with mediterranean vegetables, chickpeas, brown rice, arugula, and a simple balsamic vinaigrette. The combination of textures with the tender vegetables, crispy chickpeas, and peppery arugula makes this a very satisfying salad that also holds up well as leftovers the next day.
How To MakeDiet Type: Paleo
Shopping List
-
Salad
- 2 cups eggplant, diced
- 2 handfuls arugula
- 1 1/2 cups fresh cauliflower rice
- 1 bell pepper (any color)
- 1 zucchini
- 1/4 red onion (optional)
- 1/4 cup slivered almonds
- 1 1/2 tablespoons olive oil
- 3 garlic cloves (left whole and unpeeled) Balsamic Vinaigrette
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried coriander (optional)
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 410°F. Dice the eggplant, zucchini, bell pepper, and optional red onion into bite-sized pieces. Spread the eggplant, zucchini, cauliflower rice, bell pepper, whole garlic cloves, and optional onion onto a baking sheet. Divide into 2 pans if needed. Drizzle them with the 1.5 tablespoons of olive oil and season with salt and pepper.
- Step 2: Roast the vegetables for 20 minutes, stirring them halfway through the cooking time. After 20 minutes, add the almonds to the pan and continue to cook for another 3 to 5 minutes.
- Step 3: Remove the garlic cloves from the pan and transfer the roasted vegetables to a bowl. Squeeze the softened garlic into the bowl, breaking up any large pieces of garlic with a fork.
- Step 4: Add the remaining arugula, and balsamic vinaigrette ingredients to the warm roasted vegetables. Toss well to combine.
- Serve: Plate the salad and enjoy. Add additional vinaigrette if desired.
Nutrition
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
recipe
recipe
Mediterranean Sheet Pan Salad
PT30M 1 (15 ounce) can chickpeas, drained and rinsed 2 handfuls arugula 1 cup cooked brown rice 1 bell pepper (any color) 1 zucchini 1/4 red onion (optional) 1/4 cup slivered almonds 1 1/2 tablespoons olive oil 3 garlic cloves (left whole and unpeeled) 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 1/2 teaspoon dried coriander (optional) salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings
Ingredients:
