I was inspired to create this Roasted Chickpea and Tomato Vegan salad Bowl after a trip to the Mediterranean, where I fell in love with the bold, fresh flavours of the region. The way the locals combined simple ingredients to create dishes bursting with life and vibrancy stayed with me. This recipe is my tribute to those sun-soaked afternoons spent enjoying fresh, wholesome vegan meals. Picture tender chickpeas tossed with blistered cherry tomatoes, their natural sweetness heightened by roasting, nestled over a creamy bed of plant-based yoghurt. A sprinkle of fresh parsley, crisp red onion, and a drizzle of olive oil bring everything together. Whether you’re looking for a satisfying light meal or a show-stopping side, this vegan salad recipe embodies the Mediterranean’s effortless elegance and is a must-try for lovers of vegan recipes and lacto vegetarian recipes. Let this bowl bring a touch of sunshine to your table.
Recipe:
Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients:
For the Roasted Chickpeas and Tomatoes:
2 x 400g cans of chickpeas, drained and rinsed
400g cherry tomatoes
3 tbsp olive oil
1 tsp smoked paprika Use Code: PLANTIFUL20
1/2 tsp ground cumin Use Code: PLANTIFUL20
1/4 tsp garlic powder Use Code: PLANTIFUL20
1/4 tsp chilli flakes (optional)
Salt and freshly ground black pepper, to taste
For the Plant-Based Yoghurt Base:
200g unsweetened plant-based yoghurt (e.g., coconut or soy)
1 tbsp lemon juice
1/4 tsp garlic powder
Pinch of salt
For Garnish:
1 small red onion, thinly sliced
2 tbsp fresh parsley, chopped
Freshly ground black pepper
Extra virgin olive oil, for drizzling
Chilli flakes, for sprinkling (optional)
Method:
Preheat your oven to 200°C (180°C fan/gas mark 6). Line a large baking tray with parchment paper.
Place the chickpeas and cherry tomatoes on the tray. Drizzle with olive oil, then sprinkle with smoked paprika, ground cumin, garlic powder, chilli flakes (if using), salt, and black pepper. Toss everything together until well coated. Spread the mixture out evenly on the tray.
Roast in the oven for 15-20 minutes, shaking the tray halfway through, until the tomatoes are blistered and slightly caramelised, and the chickpeas are lightly crispy.
While the chickpeas and tomatoes roast, prepare the yoghurt base. In a small bowl, whisk together the plant-based yoghurt, lemon juice, garlic powder, and a pinch of salt. Spread the yoghurt evenly across the base of a large serving bowl or platter.
Once the chickpeas and tomatoes are ready, spoon them over the yoghurt base, arranging them to create a vibrant presentation.
Garnish with thinly sliced red onion, a sprinkle of fresh parsley, and a generous grind of black pepper. Drizzle with extra virgin olive oil and add a pinch of chilli flakes if desired.
Serve immediately as a main or side dish, paired with warm pita bread or a fresh green salad.
Additional Tips:
For added crunch, top with toasted pine nuts or roasted seeds.
This dish is equally delicious served cold; simply refrigerate and enjoy the next day.
Add a handful of rocket or baby spinach for an extra layer of greens.
Allergy information / alternatives:
Gluten-Free: This recipe is naturally gluten-free as written.
Nut-Free: Ensure the plant-based yoghurt is nut-free.
Soy-Free: Use coconut or oat yoghurt instead of soy-based options.
Nutritional Information (per serving):
Calories: 320 kcal
Protein: 11g
Fat: 14g
Carbohydrates: 38g
Sugar: 8g
Salt: 1.2g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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