Published: by Nisha Melvani, RDN · This post may contain affiliate links · 89 Comments
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Vegan Roasted Veggie Orzo Salad is a healthy, budget-friendly dish, packed with plant-based protein and heart healthy fats. Crispy roasted chickpeas and toasted walnuts add a delicious crunch to this warm and comforting salad.
Perfect for fall, or anytime of year, this nutrient-rich warm orzo salad takes less that 30 minutes to make from start to finish. Serve warm or chilled. Both ways are equally delicious.
This was inspired by my on this site, as well as this Vegan Pasta Bake with Mushrooms.
Jump to:
- 👩🏼🌾 Ingredients
- 📖 Instructions
- 🍠 Substitutions
- 🔪 Equipment
- ⏱ Storage
- 👩🏽🍳 Made This Recipe?
- 📖 Recipe
- 💬 Comments
👩🏼🌾 Ingredients
- Orzo
- Sweet potato
- Brussels sprouts
- Red onion
- Extra-virgin olive oil
- Chickpeas
- Walnuts
- Red Wine Vinegar
- Maple syrup
- Dried basil
- Dried oregano
- Crushed red pepper
- Garlic
- Fresh parsley
- Dried cranberries
- Salt & pepper
See recipe card for quantities.
📖 Instructions
This recipe is simple to follow, and there's not much cleaning up to do, which is why it's a weeknight favorite.
Although it's called, 'Vegan Roasted Veggie Orzo Salad', most small pasta shapes will work in this recipe. You can use what you already have on hand.
Cook the pasta according to the directions on the packet until al dente.
Preheat the oven to 425ºF.
Transfer the chopped veggies to a large bowl. Toss with olive oil, and salt to taste.
While the veggies are cooking, toss the chickpeas and walnuts in olive oil, and salt to taste. Transfer to a medium rimmed baking sheet and place in the oven on a rack below the veggies.
Meanwhile, make the dressing for the Vegan Roasted Veggie Orzo Salad. Add the dressing ingredients to a small jar with a lid, or use a medium bowl. Shake the jar until all the ingredients are fully incorporated, or whisk until combined. Set aside.
You will need give the dressing another good shake or whisk right before adding it to the salad.
Add the dressing and orzo to the other ingredients, and mix to combine. Serve warm or refrigerate before serving.
🍠 Substitutions
- Veggies - broccoli, cauliflower, baby potatoes, bell peppers, butternut squash, and carrots would all work great in this recipe
- Pasta - use gluten free orzo (Jovial Grain-Free Cassava Orzo is a fave) , or any small pasta shape
- Beans - The chickpeas can be replaced with cannellini, pinto, navy or Great Northern beans. Add the drained beans directly to the salad without roasting.
- Nuts - omit the walnuts, or substitute for slivered almonds, roasted peanuts, pistachios, or pecans
- Dried cranberries - substitute for dried raisins, or dried tart cherries
See this Orzo Salad with Oil-Free Pesto on my website for an oil-free pasta salad.
🔪 Equipment
Grating garlic directly into the dressing adds more flavor. A microplane or fine grater works perfectly. Or you can use a garlic press if preferred.
Consider using a silicone baking sheet to line your baking sheet. It's nonstick, cuts down on parchment paper waste, and is easy to clean. Choose a brand that is heat resistant up to 500ºF that can withstand broiling.
⏱ Storage
Refrigerate any remaining Vegan Roasted Veggie Orzo Salad in an airtight container for up to 3 days. Enjoy chilled or reheat for serving.
These ingredients don't stand up well to freezing.
How can I make this recipe oil-free?
Toss the veggies in balsamic vinegar, coconut aminos, lemon juice, or veggie broth for roasting. Season with a variety of herbs and spices you have on hand.
Use my oil-free tahini dressing in this Creamy Tahini Chickpeas u0026 Veggies recipe.
What are the best vegetables for roasting?
My 12 favorites are: broccoli, cauliflower, eggplant, carrots, kale, beets, red onions, butternut squash, bell peppers, Brussels sprouts, asparagus, and potatoes.
Roasting veggies brings out their sweetness, making them irresistible even to kids.
👩🏽🍳 Made This Recipe?
Share your Vegan Roasted Veggie Orzo Salad creation with me onInstagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Vegan Roasted Veggie Orzo Salad
Nisha Melvani
Vegan Roasted Veggie Orzo Salad is a healthy, budget-friendly dish, packed with plant-based protein and heart healthy fats. Crispy roasted chickpeas and toasted walnuts add a delicious crunch to this warm and comforting salad.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Vegan
Servings 4 people
Calories 688 kcal
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Ingredients
- 1 cup dry orzo
- 1 medium-large sweet potato peeled, cut into ½-inch pieces (about 2 cups)
- ¾- pound Brussels sprouts trimmed, and quartered (about 3 cups)
- 1 medium red onion roughly chopped
- Drizzle of olive oil plus more for dressing
- Salt to taste
- 15 ounces chickpeas canned, drained and rinsed
- ⅔ cup walnuts
For the dressing:
- ¼ cup extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- 1 small garlic clove
- ¼ teaspoon salt or to taste
- Freshly ground black pepper to taste
Other:
- ⅓ cup chopped fresh parsley
- ⅓ cup dried cranberries
Instructions
Preheat the oven to 425ºF.
Cook the orzo according to the directions on the packet until al dente.
Roast the vegetables: Place the sweet potato, Brussels sprouts, and red onion into a large bowl. Toss with a generous drizzle of olive oil and salt to taste. Transfer to a large nonstick rimmed baking sheet. Roast for about 20 minutes, or until the sweet potato is fork tender. Toss after 10 minutes so they cook evenly.
Roast the chickpeas & walnuts: Place the chickpeas and walnuts in two separate medium bowls. Toss with a drizzle of olive oil, and salt to taste. Transfer to a small rimmed baking sheet. Place the chickpeas on one side, and the walnuts on the other. Roast with the vegetables on a lower rack.
Remove the walnuts: Remove the walnuts from the oven after about 5 minutes, or once they are golden and fragrant. Continue cooking the chickpeas until the vegetables are ready.
Make the dressing: Meanwhile, add the olive oil, red wine vinegar, maple syrup, basil, oregano, and crushed red pepper to a small jar with a lid. Grate the garlic into the jar using a microplane or fine grater. Add salt and pepper. Cover and shake until well combined. Set aside.
Assemble: Transfer the orzo, sweet potato, Brussels sprouts, red onion, chickpeas, and walnuts to a large bowl. Add the dressing, parsley, and cranberries. Mix to combine. Season with salt and pepper.
For serving: Serve warm or refrigerate for later use and enjoy as a chilled salad.
Notes
- Substitute canned chickpeas for 1 ½ cups cooked.
- Cook the veggies in a single layer for even browning.
- Keep checking on the walnuts as they brown quickly.
- Roasting the chickpeas is optional. They can be added directly to the salad.
Nutrition
Calories: 688kcal | Carbohydrates: 83g | Protein: 21g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Sodium: 185mg | Potassium: 905mg | Fiber: 15g | Sugar: 12g | Vitamin A: 1171IU | Vitamin C: 83mg | Calcium: 140mg | Iron: 6mg
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Tried this recipe?Let me know how it was!
Share with @cookingforpeanuts or tag #cookingforpeanuts!
Vegan Salad Recipes
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- Best-Tasting Kale Salad with Tahini Dressing
Reader Interactions
Comments
Mads
So good! Loved it. I used broccoli instead of brussels and will double the dressing next time. It just needed more sauce but was so delicious!Reply
Nisha Melvani, RDN
Thank for sharing! I'm so glad you enjoyed it.
Reply
Angie
I love all the roasted veggies! This was delicious! My only comment would be to double the dressing, I felt like it could have used a little more, but other than that this was so easy to throw together and so tasty.Reply
Nisha Melvani, RDN
Thanks for your feedback. Glad you enjoyed it!
Reply
Carolyn Kuttan
This recipe is a refreshing option on a cold winter night. I made it after being in a salad rut & was very happy with the results. It is colorful, satisfying & delicious! I could see adding goat cheese or something sour like olives or capers to give it an added flavor.Reply
Nisha Melvani, RDN
Thank you for giving it a try! I'm so glad you enjoyed it and I appreciate you leaving a comment.
Reply
Jackie
Had this warm, reheated, and cold and it was delicious every way. Added some left-over butternut squash on day 2. Loved the crunchiness of the chickpeas. Think I will roast them for now on. Thanks for a great recipe!!Reply
Nisha Melvani, RDN
I'm so glad you enjoyed the leftovers too! Thank you.
Reply
Betty
Delicious recipe! I didn’t have Brussels sprouts so I subbed in broccoli & cauliflower. I also added in cut cherry tomatoes in the last 5 minutes of baking. Oh, and didn’t have orzo so I used brown rice! Very flexible recipe!Reply
Nisha Melvani, RDN
Love the substitutions. Thank you.
Reply
teadot
So delicious & easy to make! I look forward to switching up the veggies ( beets would be delicious, squash, carrots, parsnips ). I used balsamic vinegar instead of red wine. I think this would make a great side dish/main at a holiday brunch or dinner. Love it!Nisha Melvani, RDN
Thank you for sharing your substitutions here for others. So glad you enjoyed it.
Reply
Kelly
Easy and delicious! I didn’t have walnuts on hand so used pecans instead. Delicious substitute.Reply
Nisha Melvani, RDN
I'm so glad it was a hit! Thank you.
Reply
Sarah B
11/10 would recommend! SO GOOD! Didn’t have orzo so I swapped it for quinoa which worked well and was amazing! Swapped the Brussel sprouts for broccoli and also added butternut squash cubes. I’m telling everyone I know about this recipe!Reply
Nisha Melvani, RDN
Awww, thank you so much. So good with quinoa!
Reply
Teresa
I don’t like chickpeas. Can you suggest a substitute?
Reply
Nisha Melvani, RDN
Baked tofu cubes?
Reply
Shauna
Perfect fall recipe!! I think im going to make this again for my weekly work lunch. Thanks so much!Reply
Nisha Melvani, RDN
Yay! I'm thrilled you enjoyed it. Thank you.
Reply
Elle
Added plant-based feta to this the second time I made it, but the five stars refers to it just as it’s described above. Stellar recipe, great flavors. Thanks for sharing with us!Reply
Nisha Melvani, RDN
Thank you so much for leaving a comment. It must be delicious with feta. So glad you are enjoying it.
Reply
Cindy
I added some crumbled feta to this already flavorful recipe.Reply
Nisha Melvani, RDN
Sounds delicious. Thank you for commenting.
Reply
Mercylu
Forgot to put my rating! 😋😋Reply
Mercylu
OMG! What an amazing, solid light. Tasty and perfect for the fall. It was definitely a hit at my house. Thank you for sharing the yumminess . Can’t wait to make it again.❤️Reply
Nisha Melvani
I'm so glad to hear that! Thank you for taking the time to comment and rate! Much appreciated.
Reply
Lindsay Dickason
This is the best salad I've ever eaten! So satisfying! The only sub I made was white wine vinegar for red wine vinegar because I didn't have any, and it turned out delicious! Thank you!Reply
Nisha Melvani
Awww made my day to read this. I am so happy you love this salad. Thank you for taking the time to leave a comment.
Reply
Tina
I don’t really like Brussel sprouts is there anything I can sub it with because this recipe looks delicious!!!??Reply
Nisha Melvani
You could do broccoli florets instead!Reply
5Rainbows
So good! Used red pepper instead of squash, slivered almonds instead of walnuts and added feta. 🙂Reply
Nisha Melvani
I'm so glad you enjoyed it. Love walnuts! Sounds delicious.Reply
Brooke
This is so delicious! I added some ribbon cut spinach at the end because I can’t help myself with the dark, leafy greens. 😂 Yummy both warm and cold. Thank you!Reply
Nisha Melvani
I'm a sucker for more greens! So glad it was a hit. Thank you.Reply
Catherine
Hi, do you mean crushed red pepper flakes( to add heat to the dish) or paprika?Reply
Nisha Melvani
Crushed red pepper flakes.Reply
Monica
Ran out of olive oil half way through the recipe so I substituted the olive oil in the dressing for tahini and it came out sooooo good!!!Reply
Nisha Melvani
I bet it's good with tahini! Thank you.Reply
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