Mediterranean Roasted Vegetable Salad

This Mediterranean Roasted Vegetable Salad is a vibrant, flavour-packed dish that celebrates the natural goodness of fresh, seasonal vegetables. This salad is the very essence of the Mediterranean diet—simple, wholesome, and deeply satisfying. Roasted aubergine, courgette, onions, and peppers are combined with hearty chickpeas and a silky, tangy tahini dressing to create a well-balanced meal full of both texture and taste. Whether you’re a dedicated plant-based eater or simply looking to add more vegetables to your meals, this salad is a delicious and nutritious option that doesn’t sacrifice on flavour.

The key to this Mediterranean Roasted Vegetable Salad lies in the roasting process. Slowly baking the vegetables at 180°C for 45 minutes allows them to caramelise, deepening their natural sweetness and enhancing their earthy, smoky character. Meanwhile, chickpeas add a satisfying bite and plant-based protein, making the salad filling enough to serve as a main course. The lemon-tahini dressing, made creamy with blended chickpeas, ties everything together with a zesty and rich Mediterranean flair.

What makes this Mediterranean Roasted Vegetable Salad especially appealing is its flexibility and practicality. It can be served warm or cold, made in advance, and easily doubled for meal prep or gatherings. It suits a range of dietary requirements: it’s naturally vegan, gluten-free, and packed with fibre and plant-based nutrients. The ingredients are easy to source and budget-friendly, making it an accessible option for everyday cooking. This Mediterranean Roasted Vegetable Salad is more than just a side—it’s a star dish in its own right, bursting with colours, aromas, and textures that delight the senses.

Why You Will Love This Mediterranean Roasted Vegetable Salad

There are many reasons to fall in love with this Mediterranean Roasted Vegetable Salad. First, it is wonderfully nourishing without being heavy. Each bite delivers a mouthful of flavour from roasted vegetables, seasoned chickpeas, and a creamy tahini dressing with just the right amount of zing from lemon juice and garlic. If you’re trying to eat more plants without sacrificing taste or satisfaction, this salad delivers on all fronts.

The preparation is incredibly straightforward. There’s no need for advanced culinary skills or hours in the kitchen. You simply chop the vegetables, toss them with oil and seasonings, and roast until golden and slightly crisp at the edges. The dressing whizzes together in seconds in a blender or food processor. Yet, the end result tastes as if you’ve put in far more effort. It’s a recipe that works as a healthy weeknight dinner, a packed lunch, or a beautiful dish for entertaining.

Another reason this Mediterranean Roasted Vegetable Salad will win you over is its adaptability. You can tweak the vegetables based on seasonality or personal preference, make the dressing thicker or thinner to taste, and add toppings like nuts, seeds, or grains to customise your meal. It’s also ideal for batch cooking—make a big tray and enjoy it over a few days. It stays delicious even after being chilled. Simply put, this salad combines ease, elegance, and excellent nutrition in every mouthful.

Don’t forget to also check my Thai Inspired Salad 

Equipment You Will Need

1. Large Baking Tray – A wide tray is essential to ensure all the vegetables roast evenly and develop caramelised edges.
2. Chopping Board – Needed for prepping all your vegetables safely and efficiently.
3. Sharp Kitchen Knife – A quality knife makes chopping your aubergine, courgette, peppers, and onions quick and easy.
4. Mixing Bowl (optional) – For tossing vegetables with oil and seasoning before spreading them on the tray.
5. Measuring Spoons and Cups – For accuracy when mixing spices and making the tahini dressing.
6. Silicone Spatula or Wooden Spoon – For tossing the roasted veg and scraping down your food processor.
7. Food Processor or Blender – To make the creamy dressing from chickpeas, tahini, and lemon juice.
8. Serving Platter or Salad Bowl – A wide, shallow bowl or platter presents the salad beautifully.
9. Spoon or Ladle – For drizzling over the dressing before serving.
10. Oven – Preheated to 180°C for slow-roasting the vegetables to perfection.

Ingredients

For the roasted salad:

• 1 aubergine – Adds creaminess and a slightly smoky flavour when roasted.
• 1 courgette – Light and juicy, balances out the richness of other vegetables.
• 1 red onion & 1 white onion – Provide sweetness and depth of flavour.
• 1 yellow pepper & 1 red pepper – Bright and crisp, add colour and sweetness.
• 1 can (400g) chickpeas – Roasted for crunch and used in the dressing too.
• Paprika, garlic granules, coarse salt, pepper, chilli flakes – To season the vegetables boldly.
• Olive oil – For roasting and enhancing flavour.

For the tahini dressing:

• 60g chickpeas – Help create a creamy texture without dairy.
• Juice of ½ a lemon – Brightens the dressing with fresh acidity.
• 2 tbsp tahini – Nutty, rich, and essential to Mediterranean cuisine.
• 80ml (⅓ cup) water – Adjusts the consistency to your liking.
• Paprika, garlic flakes, salt – Add seasoning and flavour depth.

Method

1. Preheat the oven
Set your oven to 180°C (fan 160°C) and allow it to heat while you prepare your ingredients.

2. Chop the vegetables
Cut the aubergine, courgette, onions, and peppers into medium-sized chunks—roughly even in size to ensure even roasting.

3. Prepare the roasting tray
Drizzle olive oil onto a large baking tray. Spread the chopped vegetables and drained chickpeas in a single layer.

4. Season generously
Sprinkle the vegetables with paprika, garlic granules, coarse salt, black pepper, and a pinch of chilli flakes. Toss well to coat everything evenly.

5. Roast the vegetables
Place the tray in the oven and roast for 45 minutes, tossing halfway through to ensure even cooking and browning.

6. Make the dressing
While the vegetables roast, add 60g chickpeas, lemon juice, tahini, water, paprika, garlic flakes, and a pinch of salt to a food processor. Blend until smooth and creamy, adding more water if needed.

7. Assemble the salad
Once roasted, transfer the vegetables and chickpeas to a serving platter. Drizzle with the tahini dressing and serve immediately or at room temperature.

Nutrition 

(Per Serving – Approximate)

• Calories: 280 kcal
• Protein: 9g
• Fat: 13g
• Carbohydrates: 32g
• Sugars: 10g
• Fibre: 9g

Note: Nutritional values are estimates and may vary depending on the specific brands and ingredients used.

Tips for Making This Mediterranean Roasted Vegetable Salad

• Use seasonal vegetables like sweet potatoes or squash during autumn and winter.
• Don’t overcrowd the tray or the vegetables will steam instead of roast.
• Toss halfway through roasting to ensure everything cooks evenly.
• Roast at a slightly higher temp (200°C) for extra caramelisation, if desired.
• Chickpeas can be crisped separately for extra crunch—just roast with a little oil and spices.
• Add fresh herbs like parsley, coriander, or basil for brightness.
• Taste and adjust the dressing—more lemon for tang, more tahini for richness.
• Double the batch and store the extras for easy lunches or sides.
• Use roasted garlic instead of garlic flakes for a richer dressing.
• Drizzle a bit of pomegranate molasses or balsamic glaze for a sweet and savoury twist.

How to Best Serve This Mediterranean Roasted Vegetable Salad

• Serve warm as a main dish with a wedge of lemon and warm flatbread.
• Add a bed of couscous or quinoa for extra bulk and protein.
• Serve alongside grilled halloumi or falafel for a balanced vegetarian meal.
• Top with toasted seeds or pine nuts for crunch and visual appeal.
• Use as a filling for wraps or pitta pockets with a dollop of hummus.
• Plate on a large platter for an eye-catching addition to a buffet or barbecue.
• Crumble some feta over the top if you’re not vegan.
• Serve with olives and sundried tomatoes for even more Mediterranean flair.
• Pair with a chilled white wine or mint tea for a complete dining experience.
• Add a dollop of harissa or chilli sauce if you like it spicy.

Customise This Mediterranean Roasted Vegetable Salad 

• Use sweet potato or butternut squash instead of aubergine for a sweeter twist.
• Add cooked grains like bulgur, farro or wild rice for a heartier salad.
• Swap chickpeas for butter beans or black beans for variation.
• Mix in baby spinach or rocket after roasting for a fresh element.
• Use lime juice in the dressing instead of lemon for a citrus variation.
• Add sun-dried tomatoes or artichokes for extra Mediterranean flavour.
• Include a pinch of cumin or za’atar in the seasoning mix.
• Make it spicy with a dash of harissa paste in the dressing.
• Top with vegan cheese shavings for a creamy garnish.
• Roast the vegetables with balsamic vinegar for extra depth and sweetness.

How to Store This Mediterranean Roasted Vegetable Salad

Store your Mediterranean Roasted Vegetable Salad in an airtight container in the fridge for up to 4 days. Keep the tahini dressing separate until ready to serve to prevent the vegetables from becoming soggy. This dish is excellent for meal prep, as the flavours deepen over time. For best results, allow the vegetables to cool before storing, and reheat gently if serving warm. You can also enjoy it cold, making it perfect for lunches, picnics, or on-the-go meals.

Conclusion

This Mediterranean Roasted Vegetable Salad is a wholesome, hearty, and deeply satisfying dish that celebrates the beauty of roasted vegetables and bold Mediterranean flavours. With its combination of creamy tahini dressing, smoky roasted veg, and protein-packed chickpeas, this recipe is as nourishing as it is delicious. It’s a perfect showcase of how simple, everyday ingredients can come together to create something truly memorable.

Don’t forget to also check my Burrito Inspired Salad 

The versatility of this salad ensures it fits effortlessly into any lifestyle, whether you’re meal prepping, entertaining, or cooking a quick dinner for yourself. It accommodates a wide range of dietary needs without compromising on taste or satisfaction. Its warm, earthy flavours and fresh zing make it an all-season staple that can be easily adapted to suit what’s in your pantry or local market.

Ultimately, this Mediterranean Roasted Vegetable Salad is more than just a side—it’s a complete and nourishing meal in itself. Once you’ve tried it, it’s bound to become a repeat favourite in your kitchen. Bursting with flavour, colour, and nutrition, it’s the kind of recipe that makes healthy eating something to genuinely look forward to.