Geroosterde groentesalade met citroen-tahindressing

Ingredients

• 1courgette
• 2red peppers
• 1red onion
• 1 (approximately 300 g)sweet potato
• 1 × 400 g tin, drainedchickpeas
• 4 tbspolive oil
• 1 tspsmoked paprika
• 1 tspground cumin
• A pinchcayenne pepper
• To tastesalt and pepper
• 60 grocket
• 50 gpomegranate seeds
• A handfulfresh flat-leaf parsley, roughly chopped
• 3 tbsptahini
• Juice of 1lemon
• 1 clovegarlic
• 2 to 4 tbspwater (for the dressing)

Instructions

1. 1

   Prepare the vegetables

   Heat the oven to 200°C (185°C fan). Cut the courgette, peppers, red onion and sweet potato into pieces about 2 cm across. Arrange them on a baking tray lined with baking paper.

2. 2

   Season the vegetables

   Drizzle the vegetables with 3 tablespoons of olive oil and season with salt, pepper, smoked paprika and ground cumin. Toss until the pieces are evenly coated.

3. 3

   Prepare the chickpeas

   Pat the chickpeas dry with kitchen paper and spread them on a second baking tray. Add the remaining 1 tablespoon of olive oil, salt and a pinch of cayenne pepper.

4. 4

   Roast everything

   Put both trays in the oven. Roast the vegetables for 25 to 30 minutes, until soft and lightly caramelised. Roast the chickpeas alongside them for 20 to 25 minutes, until crisp.

5. 5

   Mix the dressing

   While the trays are in the oven, stir together the tahini, lemon juice, pressed garlic, 2 tablespoons of water and a pinch of salt until smooth and slightly runny. Add a little more water if it is too thick.

6. 6

   Assemble the salad

   Take the vegetables and chickpeas out of the oven and leave them to cool for 5 minutes. Put the rocket in the base of a salad bowl, then spoon over the roasted vegetables and chickpeas.

7. 7

   Finish and serve

   Drizzle the dressing generously over the salad and top with the pomegranate seeds and parsley. Serve straight away, with any remaining dressing on the side.

What is roasted vegetable salad?

This is a Mediterranean-style salad built around warm roasted vegetables, chickpeas and a tahini dressing. It is not tied to one particular regional tradition; instead, it brings together familiar ingredients used across Mediterranean cooking.

The combination works because the sweet, softened vegetables contrast with crunchy chickpeas, peppery rocket and tart pomegranate. Lemon lifts the rich, nutty tahini dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 12g protein, 58g carbs, 21g fat.

Chickpeas and sweet potato provide much of the carbohydrate, while olive oil and tahini contribute most of the fat. Chickpeas and tahini also supply protein, though the salad is not especially high in it per serving; serve with a protein-rich side if you want a more balanced plate.

Cut and season for even roasting

Even pieces: cut the vegetables to roughly 2 cm so they cook at a similar pace. Keep the sweet potato pieces close in size to the courgette and peppers.

Separate trays: the chickpeas roast apart from the vegetables, which helps them crisp rather than soften in vegetable juices. Drying them first also removes surface moisture.

Watch the roasting cues

Vegetables: roast until tender, with a little colour at the edges; the recipe allows 25 to 30 minutes. Check the sweet potato with a knife, as it is the firmest vegetable here.

Chickpeas: give them 20 to 25 minutes and look for a crisp exterior. They may firm further as they cool, so avoid judging them only while piping hot.

Get the tahini dressing smooth

Add water gradually: begin with 2 tablespoons and stir well with the tahini, lemon juice and pressed garlic. The mixture can thicken before it loosens into a pourable dressing.

Adjust the texture: add more water a little at a time, up to 4 tablespoons, until it drizzles easily. Keeping extra dressing at the table makes it simple for everyone to add more.

Layer the salad just before serving

Rocket base: put the leaves in the bowl first, then add the vegetables and chickpeas after their 5-minute cooling rest. This keeps the greens from sitting under hot ingredients for too long.

Fresh finish: add the pomegranate and parsley at the end so their colour and freshness stand out. Dress the salad just before serving.

What to serve alongside

This salad can be served as a meal on its own, or alongside warm flatbreads for scooping up the dressing. For a more substantial spread, pair it with a simple grain such as couscous or bulgur.

If serving it with other dishes, keep those flavours fairly simple; the cumin, smoked paprika, lemon and tahini already give the salad plenty of character.

Recipe notes & tips

• Dry the chickpeas thoroughly before roasting to encourage a crisp finish.
• Use two trays and spread the ingredients out rather than piling them together.
• Cut the sweet potato into pieces no larger than the other vegetables.
• Start the dressing with 2 tablespoons of water, then thin it gradually.
• Let the roasted ingredients rest for 5 minutes before adding them to the rocket.
• Keep any leftover dressing separate if you expect to store part of the salad.

Variations

• Add grains: serve the salad over cooked couscous or bulgur for a heartier bowl.
• Change the greens: use baby spinach in place of rocket for a milder base.
• Add toasted seeds: scatter pumpkin seeds over the finished salad for extra crunch.
• Make it spicier: add another pinch of cayenne to the chickpeas before roasting.
• Swap the herbs: use chopped coriander instead of parsley for a different fresh note.

Common mistakes to avoid

• Wet chickpeas: they are less likely to crisp, so pat them dry before seasoning.
• Crowded trays: piled-up vegetables steam rather than roast; spread them out across the tray.
• Uneven pieces: large sweet potato chunks may stay firm while smaller vegetables soften; cut everything to a similar size.
• Over-thick dressing: tahini can seize as it is mixed; add water gradually until it pours.
• Dressing too early: the rocket can wilt; add the dressing just before serving.

How to store

Store leftover salad and dressing separately in covered containers in the fridge for up to 3 days. Reheat the vegetables and chickpeas in the oven until warmed through, then add fresh rocket and dressing; the chickpeas may lose some crispness in storage.

Frequently asked questions