Spring Vegetable Salad with Lemon Basil Vinaigrette and Roasted Chickpeas

This Spring Vegetable Salad with Lemon Basil Vinaigrette and Roasted Chickpeas is a wonderful seasonal meal!

Spring Vegetable Salad with Lemon Basil Vinaigrette and Roasted Chickpeas ... a delicious seasonal recipe! Make this easy vegan salad anytime you're craving a light, healthy meal! It's packed full of veggies and makes a wonderful vegetarian lunch or dinner! | Hello Little Home

One of the things I love most about this time of year is the appearance of spring vegetables at the market. I enjoy it all: asparagus, peas, tender lettuces …. yum!

Spring is also the perfect time to start introducing lighter dishes, like salad. And after browsing the beautiful produce at my local store, I was inspired to create this colorful Spring Vegetable Salad.

Spring Vegetable Salad Ingredients | Hello Little Home #salad #vegetarian #recipeThis refreshing salad is packed full of crunchy veggies. A light Lemon-Basil Vinaigrette brightens the whole dish, and the lemony Roasted Chickpeas add a wonderful crunch.

It’s the perfect way to celebrate warmer spring weather!

Spring Vegetable Salad with Lemon Basil Vinaigrette and Roasted Chickpeas ... a delicious seasonal recipe! Make this easy vegan salad anytime you're craving a light, healthy meal! It's packed full of veggies and makes a wonderful vegetarian lunch or dinner! | Hello Little HomeWith all those veggies, this Spring Vegetable Salad with Lemon Basil Vinaigrette is a little more labor-intensive than your usual bagged grocery salad … but it’s worth it!

Serve this salad for a special occasion, or anytime you’re craving fresh seasonal flavors!

Spring Vegetable Salad with Lemon-Basil Vinaigrette and Roasted Chickpeas

Yield: 4 main dish servings

Spring Vegetable Salad with Lemon-Basil Vinaigrette and Roasted Chickpeas

Ingredients

    For Roasted Chickpeas:
  • 2 (14-oz.) cans chickpeas, drained and rinsed
  • 2 tbsp. olive oil
  • zest from 1 lemon, minced (reserve lemon juice for vinaigrette)
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • For Lemon-Basil Vinaigrette:
  • juice from 1 lemon
  • 1 shallot, minced
  • 1 tsp. balsamic vinegar
  • 1 small clove garlic, minced
  • 1 tsp. sugar
  • 6 tbsp. olive oil
  • salt
  • pepper
  • For Salad:
  • 4 large eggs
  • 1 bunch asparagus (about 1 pound), cut into 1-inch pieces
  • 1.5 cups sugar snap peas
  • 8 baby potatoes (I used purple potatoes, but any variety works)
  • 1 head butter Lettuce
  • 1 (14-oz.) can quartered artichoke hearts, drained
  • 1 bunch radishes, quartered or halved (depending on size)
  • 2 small turnips, peeled, quartered, and thinly sliced (1/4-inch thick or less)
  • 2 green onions, thinly sliced

Instructions

  1. Preheat the oven to 375 degrees. Fill a small and a medium saucepan with salted water; place both on high heat and bring to boil.
  2. Prepare chickpeas:
  3. Blot chickpeas dry with a paper towel, then place on a baking sheet covered with parchment paper.
  4. Bake for 45 to 60 minutes, or until crunchy throughout.
  5. Toss chickpeas with olive oil, lemon zest, garlic powder, and salt and pepper to taste. Set aside.
  6. Prepare Vinaigrette:
  7. Add lemon juice to a small bowl; combine with minced shallot, balsamic vinegar, garlic, and sugar.
  8. Slowly whisk in olive oil until vinaigrette is thick; season generously with salt and pepper.
  9. Prepare salad:
  10. Add eggs to boiling water in small saucepan, then reduce heat to a simmer and cook for 14 minutes.
  11. Drain eggs, then cover with cold water and ice cubes.
  12. When cooled, peel and quarter eggs. Set aside.
  13. Add asparagus to boiling water in medium saucepan, then cook until asparagus turns bright green, about 1 minute.
  14. Remove asparagus from water with a slotted spoon. Rinse under cold water and set aside.
  15. After removing asparagus from water, add sugar snap peas, then cook until peas turn bright green, about 1 minute.
  16. Remove peas with a slotted spoon and rinse under cold water. Slice peas into 1-inch pieces and set aside.
  17. Add whole potatoes to the boiling water after removing peas; cook until tender when pierced with a knife.
  18. Drain potatoes and set aside until cool enough to handle, then quarter or halve the potatoes (depending on their size). Set aside.
  19. Assemble salad:
  20. Divide butter lettuce between 4 bowls.
  21. Place asparagus, peas, potatoes, artichokes, radishes, and turnips in a large bowl, then mix with vinaigrette. Season with additional salt and pepper, if necessary.
  22. Top lettuce with vegetables. Divide chickpeas between bowls. Add a quartered hard-boiled egg to each bowl and sprinkle salad with green onions.
  23. Serve immediately. Enjoy!
http://hellolittlehome.com/spring-vegetable-salad-with-lemon-basil-vinaigrette-roasted-chickpeas/

Spring Vegetable Salad with Lemon Basil Vinaigrette and Roasted Chickpeas ... a delicious seasonal recipe! Make this easy vegan salad anytime you're craving a light, healthy meal! It's packed full of veggies and makes a wonderful vegetarian lunch or dinner! | Hello Little HomeThis Spring Vegetable Salad with Lemon Basil Vinaigrette is truly versatile! Here are a few tips for making it your own:

  • The chickpeas are best eaten shortly after roasting, otherwise they will lose their crunch.
  • Substitute your favorite vegetables.
  • Include fruit for extra sweetness.
  • Leave out the eggs for a vegan salad.
  • Add your favorite nuts.
  • Sprinkle the salad with crumbled cheese (goat or feta would be delicious) for added richness.

Spring Vegetable Salad with Lemon Basil Vinaigrette and Roasted Chickpeas ... a delicious seasonal recipe! Make this easy vegan salad anytime you're craving a light, healthy meal! It's packed full of veggies and makes a wonderful vegetarian lunch or dinner! | Hello Little HomeDo you have a favorite spring vegetable?

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24 Comments

  1. Such a happy salad – it is just screams SPRING IS HERE! I can easily make it this weekend (and I love your pictures!) Connecting to you via Fitspiration for Moms Linky party

  2. What a beautiful salad! We eat a lot of salad, and I love adding chick peas, but I’ve never thought of roasting them before, but will definitely give that a try. I add a lot of seeds to my salads for protein (dh allergic to nuts), and fruit such as orange slices and pomegranate. And of course, goat cheese, as it makes everything better 😉

    I am impressed by the choice of veggies in your salad, not a run-of-the-mill salad, and it will be a source of inspiration.

  3. Thank you so much for joining in with the Say G’Day Saturday linky party! I’ve just shared this on Google+ and Pinterest.

    Hope to see you again this Saturday!

    Best wishes,
    Natasha in Oz