November 8th, 2024
Recipes
Za'atar Roasted Vegetable Salad
Valentina P
- Difficulty
•
- Time 40"
Za'atar Roasted Vegetable Salad – roasted potatoes, cauliflower, broccolini, and chickpeas, over a bed of arugula with an easy lemon vinaigrette. Za'atar, a traditional seasoning in Middle Eastern cuisine, adds earthy flavor with notes of oregano and sesame. It's so good!
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 large yukon gold potato (about 14 ounces)
- 1/2 medium head cauliflower, chopped into florets (about 8 ounces)
- 4 ounces broccolini or broccoli, chopped into florets
- 2 big handfuls arugula
- 2 tablespoons extra-virgin olive oil
- 3 whole garlic cloves, unpeeled
- 2 teaspoons za'atar seasoning For the Vinaigrette
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit.
- Step 2: Chop the potatoes into 1 inch pieces and toss in 1/2 tablespoon of olive oil. Spread the potatoes and the unpeeled garlic cloves over a large baking sheet. Roast for 15 minutes.
- Step 3: Add the cauliflower, broccolini, and chickpeas to the pan with the semi-roasted potatoes. Toss with the remaining 1.5 tablespoons of olive oil. Season with salt and pepper. Raise the oven temperature to 400 degrees Fahrenheit. Cook for another 15 to 20 minutes, or until the potatoes are fork tender.
- Step 4: Meanwhile, stir together the vinaigrette ingredients. Set aside.
- Step 5: Squeeze the soft roasted garlic cloves out of their peel, mash lightly with a fork, and add them back to the vegetables. Sprinkle the za'atar over the vegetables and toss to combine.
- Step 6: In a large bowl, toss the arugula with a splash of the vinaigrette. Transfer the arugula to a serving plate and top with the warm vegetables. Sprinkle a little extra za'atar over everything.
- Serve: Enjoy with vinaigrette drizzled on top.
Recipe Notes
Note 1: The flavor of za'atar will vary wildly in relation to its quality and freshness, so look for a high-quality option when possible.
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Za’atar Roasted Vegetable Salad
PT40M 1 (15 ounce) can chickpeas, drained and rinsed 1 large yukon gold potato (about 14 ounces) 1/2 medium head cauliflower, chopped into florets (about 8 ounces) 4 ounces broccolini or broccoli, chopped into florets 2 big handfuls arugula 2 tablespoons extra-virgin olive oil 3 whole garlic cloves, unpeeled 2 teaspoons za'atar seasoning 4 tablespoons extra-virgin olive oil 2 tablespoons lemon juice salt and pepper, to taste Gluten Free Vegan 4 Servings
Ingredients:
