Vegan Roman Salad

Elevate your salad game with this vibrant Vegan Roman Salad, a plant-based twist on a classic favorite. Crisp Romaine lettuce forms the base, complemented by juicy cherry tomatoes, refreshing cucumber slices, and the subtle bite of red onion. What sets this recipe apart is the addition of perfectly roasted chickpeas, coated in garlic powder and olive oil, delivering a satisfying crunch to every bite. A zesty homemade dressing made with lemon juice, Dijon mustard, and a hint of maple syrup ties all the flavors together in perfect harmony. Ready in just 25 minutes, this salad is a quick, healthy option ideal for lunch, dinner, or as a crowd-pleasing side dish. Bursting with textures and flavors, this Vegan Roman Salad is a delicious and nutrient-packed dish that will leave you coming back for more!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 head Romaine lettuce
• 1 15 oz can Chickpeas
• 1 cup Cherry tomatoes
• 1 large Cucumber
• 0.5 small Red onion
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Maple syrup
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Drain and rinse the chickpeas, then pat them dry with a clean towel.

Step 3

Spread the chickpeas on a baking sheet and toss with 1 tablespoon of olive oil, garlic powder, salt, and a pinch of black pepper.

Step 4

Roast the chickpeas in the oven for 10 minutes, or until they are crispy and golden brown.

Step 5

While the chickpeas are roasting, wash and chop the Romaine lettuce into bite-sized pieces and place it in a large salad bowl.

Step 6

Slice the cherry tomatoes in half and the cucumber into thin slices. Thinly slice the red onion.

Step 7

Add the tomatoes, cucumber, and red onion to the salad bowl with the lettuce.

Step 8

In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, maple syrup, and a pinch of salt and black pepper to make the dressing.

Step 9

Remove the chickpeas from the oven and let them cool for a few minutes.

Step 10

Toss the salad with the dressing, then top with the roasted chickpeas.

Step 11

Serve immediately and enjoy your Vegan Roman Salad!

Nutrition Facts

Serving size	(1716.1g)

Amount per serving	% Daily Value*
Calories	1313.9

Total Fat 55.7g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 4.6g
Cholesterol 0mg	0%
Sodium 1513.3mg	0%
Total Carbohydrate 167.3g	0%
Dietary Fiber 45.3g	0%
Total Sugars 43.3g
Protein 50.7g	0%

Vitamin D 0IU	0%
Calcium 525.3mg	0%
Iron 19.6mg	0%
Potassium 3472.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.5%

Protein: 14.8%

Carbs: 48.7%