Roasted Tuscan Salad
This healthy vegan artichoke salad is loaded with Italian flavors and warm vegetables. This is a simple sheet pan meal that can also be meal prepped, and is budget friendly! This recipe is vegan, gluten-free, high protein, refined sugar-free, dairy-free, and high fiber!
Equipment
Ingredients
- 1 box cherry tomatoes
- 1 red onion
- 1 can chickpeas
- 2 cans quartered artichoke hearts
- 3 heads romaine
- 1 handful fresh basil
- ¼ cup white wine vinegar
- 1 tablespoon cold pressed flax seed oil
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- black pepper
Instructions
- Begin by preheating your oven to 400. Strain and rinse the artichokes and chickpeas, place on the baking sheet. Add the tomatoes. Cut the onion into half moons and add to the pan. Sprinkle with garlic powder and black pepper and bake for about 25 minutes.
- Wash the romaine and chop. Add to a large bowl. Chop the basil and add.
- Make the dressing by combining remaining ingredients and whisk together.
- Remove vegetables from the oven and add to the salad. Toss in dressing and serve, enjoy!
Tried this recipe?Let us know how it was!