Vegan Platter Recipe

Prep and roast vegetables

Preheat oven to 425°F (220°C). Slice eggplant into 1/2-inch rounds, zucchini into lengthwise slices, core and cut bell peppers into large strips, and cut red onions into wedges. Toss all vegetables and whole cherry tomatoes in a large bowl with 3/4 cup olive oil, minced garlic, chopped rosemary, 2 tsp sea salt and 1 tsp black pepper until lightly coated.

Arrange vegetables in a single layer on two large rimmed baking sheets (use parchment or lightly oil). Roast for 20–25 minutes, turning once at 12–15 minutes, until vegetables are tender and edges are caramelized. Remove from oven and let cool slightly. Transfer to a large platter in an attractive arrangement.

In a large bowl combine 4 cups drained chickpeas, diced cucumbers, halved cherry tomatoes, finely diced red onion and chopped parsley.

In a small bowl whisk together 1 cup fresh lemon juice, 1 tablespoon olive oil, 2 tsp ground cumin, 1 tsp sea salt and 1/2 tsp black pepper. Pour dressing over the chickpea mixture and toss to combine. Taste and adjust seasoning. Refrigerate until ready to serve (at least 30 minutes for flavors to meld).

In a food processor combine 3 cups drained chickpeas, 1 cup tahini, 1/2 cup fresh lemon juice, 3 garlic cloves, 1 tsp sea salt and 2 tablespoons olive oil. Blend until mixture becomes smooth, stopping to scrape down sides. If too thick or grainy, add up to 1/2 cup cold water or reserved chickpea liquid 1–2 tablespoons at a time until desired creamy consistency is reached.

Once very smooth, transfer to a serving bowl. Drizzle with 1 tablespoon olive oil and sprinkle smoked paprika. Cover and refrigerate until serving.

In a bowl combine 3 cups mixed olives and 2 cups raw almonds. Add 3 tablespoons olive oil, 1 tablespoon lemon zest, 1 teaspoon dried oregano and 1/2 teaspoon red pepper flakes. Toss to coat and let marinate at room temperature for 30 minutes (or refrigerate up to overnight). Bring to room temperature before serving.

Rinse and dry mixed salad greens, mint and basil. Place greens on separate small platter or bowl for guests. Arrange fresh mint and basil near the greens as garnishes.

Slice or cut pita into triangles and toast lightly if desired. Arrange lemon wedges, toasted pita, flatbread and crackers on the platter next to hummus and roasted vegetables.

Prepare the quick dressing by whisking together 3/4 cup olive oil, 1/2 cup lemon juice, 2 tsp Dijon mustard, 1 tablespoon maple syrup and 1 tsp sea salt with 1/2 tsp black pepper until emulsified. Reserve half for the greens and pour the other half into the chickpea salad if you want a brighter flavor (optional).

To assemble the platter for 10: position the roasted vegetables and hummus as focal points. Place a bowl of chickpea salad, a bowl of marinated olives & nuts, and a bowl of mixed greens with dressing on the side. Fill in gaps with toasted pita, flatbreads/crackers, fresh herbs and lemon wedges. Provide serving spoons, spreaders and small plates so guests can build their plates.

Storage: Cover hummus and chickpea salad tightly and refrigerate up to 4 days. Roasted vegetables and marinated olives/nuts keep 3–4 days in the fridge (store separately).