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, 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, 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.
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
Ingredients
4 cups Roasted Vegetables (Cauliflower, Broccoli, Red Pepper, Carrots, Fennel etc.)
1 can Chickpeas (Rinsed)
4 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Ground Coriander
1/2 teaspoon Paprika
1/2 teaspoon Cumin
Salt and Pepper to taste
4 Majool Dates
A bunch of Fresh Coriander
Feta Spread:
1 cup Feta
3/4 cup Cream Cheese
Rind of 1/2 Lemon
Juice of 1/2 Lemon
4 tablespoons Extra Virgin Olive Oil
1/4 cup Water
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 mix your cut up vegetables with about 2 Tablespoons of Olive oil. Really any hearty vegetable will do. You can choose anything from Broccoli, carrots, cauliflower, sweet peppers, squash, sweet potatoes, brussel sprouts...anything. Sprinkle with salt and pepper and mix well. Spread onto a lined baking sheet in an even layer, trying not to overlap too much.
Next, use a colander to rinse the chickpeas. Lay them out on a paper towel and pat dry. The drier the better (that way they will crispen up more easily). Put chickpeas in a bowl, add 2 tablespoons of olive oil give them a stir so they coated in oil. Next, add the three spices and mix. Sprinkle with salt and pepper to taste.
Lay them out in a single layer on a second lined baking sheet.
Stick both baking sheets in the oven and cook for 20-25 minutes.
After about 15 minutes, give both your vegetables and chickpeas a little stir to rotate them and make sure they are roasting. If your baking sheets are on different racks make sure to rotate those as well.
In the meantime, you can prepare your feta dip.
I like to make mine in a food processor, but if you do not have that, you can use a blender or simply a hand mixer. It is pretty simple. Add all your ingredients and mix until you have a smooth textured spread. Add salt and pepper to taste. If you want it to be tangier, just add more lemon juice. I also enjoy adding fresh mint or coriander when I have it. Really any fresh herb is fantastic 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!