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Roasted Veggie Salad with a Lemon Dressing

This roasted veggies salad with a simple lemon dressing is the perfect combination of flavors and textures!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Salad
Servings 4

Ingredients
  

  • 2 bell peppers sliced
  • 1-2 onions sliced (I used red and yellow)
  • 2 teaspoon avocado oil
  • 1-2 teaspoon garlic powder
  • 1 15 oz can chickpeas
  • 1 bunch of curly green kale chopped
  • 1 head of butter lettuce chopped
  • ⅓ cup pumpkin seeds
  • ⅓ cup sunflower seeds
  • ⅓ cup hemp seeds
  • 1 avocado
  • salt + pepper

Lemon Dressing

  • ⅓ cup olive oil
  • 1 ½-2 lemons juiced
  • 1 ½ tablespoon maple syrup
  • 1 ½ teaspoon dijon mustard
  • 2 cloves of garlic
  • salt and pepper to taste

Instructions
 

  • Preheat your oven to 425F and line a baking sheet with parchment paper
  • Slice your bell peppers and onions then toss with avocado oil, garlic powder, salt, and pepper then place them on your parchment paper lined baking sheet. Place in the oven for 25-minutes, then toss and increase the oven temp to 450F for another 10 minutes, then take out once roasted.
  • Rinse and drain your chickpeas then spray with avocado oil and put some salt and pepper on then put in the air fryer for 15 minutes at 400F
  • While your veggies and chickpeas are cooking, mix all of your dressing ingredients together and shake/stir until combined
  • Chop your kale and butter lettuce then add to a large bowl. Massage your kale by squeezing a bit of lemon juice on top and massage with your hands.
  • Once your roasted veggies are done, let them cool for 5 minutes before adding to the salad.
  • Add all of the rest of your ingredients to the kale and butter lettuce base then top with your dressing, toss together, and enjoy!
  • Can be stored in the fridge for up to 4 days