About the Recipe
If you know me, you know I love a good salad. Whether it’s something light and crisp in the summer or warm and hearty in the colder months—just give me a bowl of veggies and I’m a happy lady. As much as I enjoy a chilled salad (like my Celery Remoulade), there’s something next-level comforting about a warm veggie salad when it’s cold out. It’s cozy, satisfying, and still feels fresh and nourishing.
This one’s become a go-to for me. You can mix and match whatever’s in season or hanging out in your fridge—some of my favorites are sweet potatoes, Brussels sprouts, bell peppers, broccoli, and cauliflower. Roasting brings out all their best flavors, just like in my Creamy Cauliflower Soup, and when you pile them on top of a creamy, lemony feta spread? So good. (And yes, I’ve absolutely eaten that spread straight off the spoon. No regrets.)
You can use any kind of feta you like—goat, sheep, or cow’s milk—it all works. And that feta spread? Also amazing as a dip with veggies or chips. If you’re in the mood for something completely different but still veggie-forward, my Fennel Apple Carpaccio is another favorite.
This salad comes together easily, feels super wholesome, and tastes like real comfort food. Hope it makes its way to your table soon!
A salad that eats like a meal: Hearty roasted veggies, crispy chickpeas, and creamy feta spread make this feel more like comfort food than “just a salad.”
Sweet + savory magic: The dates add a pop of sweetness that plays beautifully against the creamy, lemony feta and warmly spiced veggies.
Totally customizable: Use whatever veggies you have on hand—this recipe is more of a blueprint than a rulebook.
The feta spread is everything: Tangy, creamy, and totally addictive. Bonus: it doubles as a dip or sandwich spread.
Meal prep-friendly: Roast your veggies and blend the feta ahead of time, then just assemble when you’re ready to eat.
What You'll Love
Can I use different vegetables? Absolutely! This recipe works with just about any roastable veg. Think squash, zucchini, mushrooms, or even beets—whatever you love or have on hand.
Do I need to peel the chickpeas? Not at all. Just rinse and pat them dry. If you want them extra crispy, you can toss them in the oven for 10–15 minutes before adding them to the salad.
Can I make the feta spread ahead of time? Yes! It keeps really well in the fridge for up to 4–5 days. Just give it a stir before serving.
Is there a vegan alternative for the feta spread? You could try a plant-based feta and swap in a dairy-free cream cheese. The texture and tang will be a bit different, but still tasty!
What if I don’t have dates? No problem—try dried figs, golden raisins, or a drizzle of pomegranate molasses for that sweet note.
Do I serve this warm or cold? It’s best served warm or at room temp, but leftovers are delicious straight from the fridge too.
Frequently asked Questions
Ingredints Explained
Ingredients
For the Veg & Chickpeas
4 cups (600 g) roasted vegetables — a colourful mix like cauliflower, broccoli, red pepper, carrots, fennel, or whatever’s in season
1 can (400 g) chickpeas, rinsed and drained
4 tbsp (60 ml) extra virgin olive oil
½ tsp (2.5 g) ground coriander
½ tsp (2.5 g) paprika
½ tsp (2.5 g) cumin
Salt and freshly ground pepper, to taste
4 Medjool dates (about 80 g), pitted and chopped
A handful of fresh coriander (cilantro), roughly chopped
For the Lemon Feta Spread
1 cup (150 g) feta cheese
¾ cup (180 g) cream cheese
Zest of ½ lemon
Juice of ½ lemon (about 1 tbsp / 15 ml)
4 tbsp (60 ml) extra virgin olive oil
¼ cup (60 ml) water (more if needed for blending)
Salt and pepper, to taste
Preparation
Something I love about this salad is how easy it is to throw together. A few simple steps and you'll have a fantastic lunch or a great side dish for any meal.
Preheat your oven to 450F.
In a large bowl, toss your cut vegetables with about 2 tablespoons of olive oil. Any hearty vegetable works here — think broccoli, carrots, cauliflower, sweet peppers, squash, sweet potatoes, or Brussels sprouts. Sprinkle with salt and pepper, mix well, and spread them out on a lined baking sheet in a single, even layer. Try to avoid overlapping so they roast, not steam.
Rinse the chickpeas in a colander, then lay them out on a paper towel and pat them completely dry — the drier they are, the crispier they’ll get. Transfer the chickpeas to a bowl, drizzle with 2 tablespoons of olive oil, and stir until evenly coated. Sprinkle over the ground coriander, paprika, and cumin, then mix well. Season with salt and pepper to taste.
Spread the chickpeas onto a second lined baking sheet in a single layer, giving them plenty of space so they roast evenly.
Place both baking sheets in the oven and roast for 20–25 minutes.
After about 15 minutes, give the vegetables and chickpeas a quick stir to help them brown evenly. If your baking sheets are on different racks, swap their positions at the same time so everything roasts uniformly.
While the trays are in the oven, prepare the feta dip.
I like to use a food processor for this, but a blender or even a hand mixer will work just fine. Simply add all the dip ingredients and blend until you have a smooth, creamy spread. Season with salt and pepper to taste. If you’d like it tangier, add a little extra lemon juice. Fresh mint or coriander are lovely additions when you have them on hand — really, any fresh herb pairs beautifully with this dish.
When the vegetables are finished, remove from the oven. Check your chickpeas. If they are not crispy enough, leave them roasting for another 5 minutes.
Remove from the oven.
Finely slice your dates and roughly chop your coriander.
To serve, spread some feta dip onto your plate. Add the roasted vegetables and top with crispy chickpeas, dates and chopped coriander.
Enjoy!