Roast Vege Salad with Crispy Shake Chickpeas and Citrus Zest

Ingredients

(Really anything goes - just place similarly dense veges on baking sheets to ensure proper cooking time without burning). For example, cauliflower and broccoli roast well together with similar cooking times. Sweet Potato and Carrots pair well. This can be roasted in ONE pan - I just happen to make enough to fit five as I LOVE batch cooking ahead of a busy week.

This particular salad has:

1 Head Cauliflower

2-3 Sweet Potatoes

2-3 Carrots

2-3 Beets

1 Head Green Cabbage

1 Can Chickpeas

Fresh Parsley to Taste

1 Orange, zested and sliced into segments

Shake (See Recipe)

Leftover shake roasted veg can be used in so many dishes! Toss in a breakfast wrap with scrambled egg or meat of your choice. Change up the toppings by adding other fresh herbs, cheese of choice (goat cheese is always lovely), nuts, or any preferred meat. Anything goes! Once the veges have cooled, place into airtight containers and into the refrigerator. Eat within 3-4 days for best results.

Instructions

  1. Preheat oven to 425 F and spray baking sheets with nonstick cooking spray.

  2. Chop Cauliflower, drizzle with extra virgin olive oil and sprinkle with shake (see recipe). Place cauliflower on baking sheet.

  3. Chop Sweet Potato and Carrots, drizzle with EVOO and sprinkle with shake. Place on separate baking sheet from cauliflower.

  4. Save your skin from discoloration and use surgical gloves to prepare beets for roasting. Peel and chop, toss with EVOO and salt. Place on separate baking sheet to avoid discoloration of other veges.

  5. Drain chickpeas and rinse well. Place on a paper towel lined cutting board and blot/rub gently between paper towel sheets to loosen the outer shell. Discard skin and drizzle with EVOO - sprinkle with shake to desired taste. Place chickpeas on a baking sheet.

  6. Bake above veges for 15-20 minutes, check for desired doneness with a sharp knife, and continue cooking in 5 minute increments until finished. If one veg roasts faster, simply remove the sheet pan from the oven to a safe place to cool.

  7. While veges roast, chop cabbage after removing core. Spray baking sheet with nonstick spray and add cabbage. Roast the cabbage after removing the other veges from the oven to cool slightly. (Chickpeas may need additional time with the cabbage to crisp) Roast for 8-10 minutes. Cabbage will be warm, but still crunchy.

  8. Chop parsley, zest orange and slice orange into segments

  9. Build your own salad - then garnish with parsley, orange zest and add slices to the plate to squeeze over the top.