Spring Vegetable Salad with Lemon-Basil Vinaigrette & Roasted Chickpeas

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. So, inspired by the beautiful produce at my local store, I created a colorful Spring Vegetable Salad. This salad is full of crunchy veggies tossed with a light Lemon-Basil Vinaigrette and topped with lemony Roasted Chickpeas. It’s the perfect way to celebrate the season!

Spring Vegetable Salad with Lemon-Basil Vinaigrette & Roasted Chickpeas | Hello Little Home #recipe #vegetarian #saladSpring Vegetable Salad with Lemon-Basil Vinaigrette and Roasted Chickpeas

Serves 4, as a Main Dish

Ingredients:

Roasted Chickpeas:

  • 2 14-oz. cans chickpeas
  • 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

Lemon-Basil Vinaigrette:

  • juice from 1 lemon (use lemon from chickpeas)
  • 1 shallot, minced
  • 1 tsp. balsamic vinegar
  • 1 small clove garlic, minced or pressed
  • 1 tsp. sugar
  • 6 tbsp. olive oil
  • salt and pepper

Salad:

  • 4 large eggs
  • 1 bunch asparagus, about 1 pound
  • 1.5 cups sugar snap peas
  • 8 baby potatoes (I used purple potatoes, but any variety works)
  • 1 14-oz. can quartered artichoke hearts
  • 1 bunch Radishes
  • 2 small turnips
  • 2 green onions
  • 1 head butter Lettuce

Spring Vegetable Salad Ingredients | Hello Little Home #salad #vegetarian #recipeLook at all these gorgeous veggies!

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.

Prepare Chickpeas:

While waiting for water to boil, drain and rinse chickpeas. Pat dry with a paper towel. Cover a baking sheet with parchment paper and add dried chickpeas, spreading into a single layer. Place chickpeas in preheated oven and bake for 45 – 60 minutes, or until crunchy throughout. Remove from oven and immediately toss with olive oil, lemon zest, garlic powder, salt, and pepper. Set aside.

Prepare Salad:

When water in small saucepan reaches a boil, gently add eggs. Reduce heat to a simmer and cook for 14 minutes. Drain eggs and refill saucepan with cold water and ice cubes. When cooled, peel and quarter eggs. Set aside.

Trim tough stems from asparagus and cut into 1-inch pieces. When water in medium saucepan reaches a boil, add asparagus. Cook until asparagus turns bright green, about 1 minute. Remove asparagus from water with a slotted spoon. Rinse under cold water and set aside.

After removing asparagus from water, add sugar snap peas. Cook until peas turn bright green, about 1 minute. Remove with a slotted spoon and rinse under cold water. Slice peas into 1-inch pieces and set aside.

Add whole potatoes to the boiling water after removing peas. Cook potatoes until tender when pierced with a knife. Drain and set aside until cool enough to handle. Depending on size, quarter or half the potatoes and then set aside.

Prepare the remaining vegetables. Drain artichokes. Remove stems and roots from radishes and quarter or half, depending on size. Peel turnips and cut into quarters; slice quarters thinly, 1/4-inch or less. Thinly slice green part of onions (reserve white part for another use). Wash and dry lettuce.

Prepare Vinaigrette:

Add lemon juice to a small bowl; combine with minced shallot, balsamic vinegar, garlic, and sugar. Slowly whisk in olive oil until vinaigrette is thick. Season to taste generously with salt and pepper.

Assemble Salad:

Divide butter lettuce between 4 bowls. Place asparagus, peas, potatoes, artichokes, radishes, and turnips in a large bowl. Add vinaigrette to vegetables and mix gently to distribute. Taste veggies and season with additional salt and pepper, if necessary.

Top lettuce with vegetables. Divide chickpeas between bowls. Add a quartered hard-boiled egg to each bowl and sprinkle salad with green onions.

Enjoy!

Spring Vegetable Salad with Lemon-Basil Vinaigrette & Roasted Chickpeas | Hello Little Home #salad #vegetarian #recipeSpring Vegetable Salad with Lemon-Basil Vinaigrette & Roasted Chickpeas | Hello Little Home #salad #vegetarian #recipeThis is a truly versatile salad! 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 cooked chicken for meat eaters.
  • Sprinkle the salad with crumbled cheese (goat or feta would be delicious) for added richness.

Do 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