Salads > Salads for Special Diets > Vegan Salads (as main course) > Large Vegan Salads with Nut-Based Dressings

Mediterranean Vegan Salad with Almond-Lemon Dressing

A vibrant and flavorful Mediterranean-inspired vegan salad featuring roasted vegetables, chickpeas, olives, and a zesty almond-lemon dressing. This salad is packed with nutrients and is perfect as a main course.

Prep Time
25 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 1 Eggplant
  • 1 Bell Pepper (Red or Yellow)
  • 1 Zucchini
  • 1/2 Red Onion
  • 2 tablespoons Olive Oil
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 can (15 oz), drained and rinsed Cooked Chickpeas
  • 1/2 cup, pitted and halved Kalamata Olives
  • 1/4 cup, chopped Fresh Parsley
  • 1/2 cup, slivered Almonds
  • 3 tablespoons Lemon Juice
  • 3 tablespoons Olive Oil (for dressing)
  • 1 clove, minced Garlic
  • 1 teaspoon Dijon Mustard

Roasting the Vegetables

Preheat oven to 400°F (200°C). Chop the eggplant, bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with 2 tablespoons of olive oil, dried oregano, salt, and pepper. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.

Preparing the Almond-Lemon Dressing

In a small bowl, whisk together the slivered almonds, lemon juice, 3 tablespoons of olive oil, minced garlic, and Dijon mustard. Season with salt and pepper to taste.

Assembling the Salad

In a large bowl, combine the roasted vegetables, cooked chickpeas, Kalamata olives, and chopped parsley. Pour the almond-lemon dressing over the salad and toss gently to combine. Serve immediately or chill for later.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Calories: Approximately 160 kcal
Protein: 5g
Fat: 10g
Carbohydrates: 12g
Fiber: 4g

Other Considerations for Nutrition

This salad provides a good source of fiber, vitamins, and healthy fats. If you are watching your sodium intake, consider using low-sodium chickpeas and olives. Adjust amount of oil based on dietary needs.

← Mediterranean Tempeh Salad Quinoa Power Bowl with Roasted Vegetables and Tahini Dressing →

FAQ

  • Can I use different nuts for the dressing?

    Yes, you can substitute the almonds with other nuts such as walnuts or pecans.
  • Can I add a grain to this salad?

    Yes, adding a grain like quinoa or couscous would make it more substantial.
  • Can I make this salad without roasting the vegetables?

    Yes, you can grill the vegetables or use them raw. However, roasting brings out their natural sweetness.