Vegan Side Dishes Recipe

You know those days when you just want something light, fresh, and zesty to lift your spirits? Let me introduce you to my go-to sunshine-in-a-bowl: this vibrant roasted chickpea salad. It’s a crunchy, tangy delight that’ll make your taste buds dance and leave you feeling like you just soaked up a glorious afternoon sunbeam! 🌞🥗

Creating mouthwatering vegan side dishes is a personal passion of mine, and this flavorsome salad is one of my all-time favorites. With chickpeas, the protein-rich legume that does such a great job of taking on flavors (not that it needs much help with its already nutty, delicious taste), and you’ve got a salad packed with nutrients—the kind of nutrients everyone should be eating more of.

Cumin, smoked paprika, and lemon juice take this salad to a whole new level; you almost can’t believe it’s so healthy.

Vegan Side Dishes Recipe Ingredients

• Chickpeas: High in protein and fiber, great for satiety.
• Olive Oil: Rich in healthy fats, enhances flavor.
• Ground Cumin: Adds earthiness, aids digestion.
• Smoked Paprika: Imparts smoky flavor, high in antioxidants.
• Cherry Tomatoes: Sweet-tart, rich in vitamins A, C.
• Cucumber: Hydrating, low-calorie, improves freshness.
• Lemon Juice: Brightens flavors, high in vitamin C.

Vegan Side Dishes Recipe Ingredient Quantities

• 2 cups chickpeas, cooked and drained
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice

How to Make this Vegan Side Dishes Recipe

1. Preheat the oven to 400°F (200°C).

2. A bowl is where you mix the chickpeas, olive oil, ground cumin, smoked paprika, cayenne pepper, sea salt, and black pepper.

3. Put the seasoned chickpeas on a baking sheet and put the sheet in the oven. Set a timer for 20-25 minutes. When the timer goes off, check to see if the chickpeas are done. They should be roasted to where they are crispy, but not burnt. If they are not done, put them back in the oven, checking every 3 minutes or so until they reach the necessary crispness.

4. As the chickpeas roast, ready the components for the salad.

5. In a sizable mixing bowl, amalgamate the ingredients of the small salad with the cherry tomatoes, cucumber, red onion, and fresh parsley.

6. After the chickpeas have been roasted and cooled a little, add them to the salad mixture.

7. Squeeze the lemon over the salad.

Lemon juice is an acid and has a lot of flavor. When you use it to dress a salad, you don’t need much in the way of oil. In fact, oftentimes when I dress a salad with lemon, I use no oil at all. That’s a healthy way to go, especially when you have salad greens that are very flavorful on their own.

8. Throw together all the components with a gentle touch so they unite as one.

9. Season to your preference with additional salt or lemon juice, if necessary.

10. Present your vegan chickpea salad as a wonderful accompany dish next to your most cherished main course. Relish!

Vegan Side Dishes Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Mixing bowl (large)
4. Mixing bowl (small)
5. Measuring spoons
6. Knife
7. Cutting board
8. Timer
9. Spoon (for mixing)

FAQ

• Can I use canned chickpeas instead of cooking them from scratch?You can indeed use chickpeas that come in a can. Just make sure to drain them and rinse them thoroughly before putting them to use.
• Is it necessary to add cayenne pepper?Cayenne pepper is optional. You can adjust the spice level to your taste or leave it out altogether.
• Can I replace fresh parsley with dried parsley?For the best flavor, use fresh parsley; if needed, use about 1 tablespoon of dried parsley instead.
• How long does this dish keep in the refrigerator?You can keep the dish in the fridge for as long as 3 days, provided you store it in an airtight container.
• Can I serve this dish warm?Indeed, although it is usually presented as a chilled salad, you may warm it slightly to serve if that is your preference.
• What can I use instead of olive oil?Substitute olive oil with any neutral vegetable oil or oil from avocados.
• Is it possible to make this dish ahead of time?Indeed, making it a few hours in advance allows the flavors to develop beautifully. For the best freshness, just add the fresh parsley right before serving.

Vegan Side Dishes Recipe Substitutions and Variations

Avocado oil or sunflower oil can be used in place of olive oil.
Cumin seeds, when ground: Replace with ground coriander or garam masala.
Paprika, smoked: Substitute with regular paprika or chipotle powder for a smoky flavor.
Grape tomatoes or diced regular tomatoes can be used as substitutes for cherry tomatoes.
Lime juice or apple cider vinegar may be used in place of lemon juice.

Pro Tips

1. Dry the Chickpeas Well Ensure the chickpeas are thoroughly dried before seasoning and roasting. Excess moisture can prevent them from becoming crispy. Pat them dry with a paper towel after draining.

2. Even Roasting Spread chickpeas in a single layer on the baking sheet without overcrowding. This helps them roast evenly and become crisp all around.

3. Experiment with Spices Don’t hesitate to tweak the spice levels according to your taste. You can add garlic powder or onion powder for an extra dimension of flavor.

4. Marinate Longer for More Flavor Let the salad components sit together for a few minutes before serving. This allows the flavors from the lemon juice and other ingredients to meld, enhancing the taste.

5. Add a Crunchy Topping Consider adding a handful of toasted nuts or seeds, like sunflower seeds or sliced almonds, for extra texture and flavor contrast in the salad.