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Roasted Vegetable Salad with Carrots, Fennel and Chickpeas being drizzled with maple dijon dressing

Roasted Vegetable Salad: Carrots, Fennel & Chickpeas with Sweet Dijon Dressing

  • Author: Katie Allen
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 4 Servings 1x


An easy & filling roasted vegetable salad with fresh spring flavors, a sweet tahini maple dijon dressing, and chickpeas for plant-based protein. Restaurant-style vegetarian cuisine at your own table!



  • 2 bunches small carrots (about 15 small carrots), halved lengthwise
  • 1 fennel bulb, sliced
  • 14oz canned chickpeas, drained
  • 1 tsp olive oil, to drizzle on chickpeas
  • 1 tsp maple syrup, to drizzle on carrots
  • 10oz mixed spring greens or leaf lettuce, chopped
  • 1 head romaine lettuce, chopped

Sweet Dijon Dressing:

  • 1 Tbsp olive oil
  • 1 Tbsp dijon mustard
  • 1 Tbsp maple syrup
  • 1 tsp tahini

Optional Garnish:

  • 1 tsp fresh thyme, leaves pulled from stalk
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp pine nuts (or other nuts)


  1. Preheat oven to 425F.
  2. Prep vegetables. Arrange carrots, fennel and chickpeas on a large roasting pan.
  3. Transfer pan to the oven, middle rack. Roast for about 30 minutes. Flip/stir after 15 minutes.
  4. While vegetables roast, combine sweet dijon dressing ingredients in a small bowl or jar. Whisk/stir well to combine.
  5. When vegetables are done, fill bowls or plates with lettuce. Top with roasted veggies. Add additional toppings. Drizzle with sweet djion dressing and balsamic glaze.


Dietary Notes: This dish is vegetarian, vegan and gluten-free!

How to enjoy leftovers: These veggies are best enjoyed right out of the oven. But you can store roasted carrots, fennel and chickpeas in an air-tight container for up to 3 days. Store lettuce separately. Roasted veggies lose their crisp and crunch in the refrigerator. They are best reheated in the oven or toaster oven to restore a little of the firm texture. Leftovers can be reheated in the microwave, if needed. 

  • Category: Salad
  • Method: Roast
  • Cuisine: American


  • Calories: 347
  • Sugar: 14.2g
  • Sodium: 542mg
  • Fat: 9.8g
  • Saturated Fat: 1.1g
  • Carbohydrates: 58.5g
  • Fiber: 14.4g
  • Protein: 11.1
  • Cholesterol: 0mg

Keywords: roasted vegetables, roasted carrot salad