Vegan Roman Salad
Delightfully fresh and full of vibrant flavor, the Vegan Roman Salad is a modern twist on a classic favorite that’s perfect for any meal. This hearty plant-based dish features crisp Romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and thinly sliced red onion, topped with irresistible oven-roasted chickpeas for a satisfying crunch. The homemade lemon-Dijon dressing, perfectly balanced with a touch of maple syrup, brings zesty brightness to every bite. Ready in just 25 minutes, this quick and easy vegan recipe is ideal for busy weeknights or an impressive side dish at gatherings. With its wholesome ingredients and bold flavors, this salad is a must-try for anyone looking for a healthy, dairy-free alternative packed with protein and nutrients.
Get More Healthy Recipes with SnapCalorie
Recipe Information
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
Instructions
Preheat the oven to 400°F (200°C).
Drain and rinse the chickpeas, then pat them dry with a clean towel.
Spread the chickpeas on a baking sheet and toss with 1 tablespoon of olive oil, garlic powder, salt, and a pinch of black pepper.
Roast the chickpeas in the oven for 10 minutes, or until they are crispy and golden brown.
While the chickpeas are roasting, wash and chop the Romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Slice the cherry tomatoes in half and the cucumber into thin slices. Thinly slice the red onion.
Add the tomatoes, cucumber, and red onion to the salad bowl with the lettuce.
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.
Remove the chickpeas from the oven and let them cool for a few minutes.
Toss the salad with the dressing, then top with the roasted chickpeas.
Serve immediately and enjoy your Vegan Roman Salad!
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 41.7 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3375 mg | 72% | |
*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.
