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Coach Ash’s Roasted Veggie and Orzo Salad with Hummus Dressing

Nutritional Info

52 grams
11 grams
23 grams
28 grams

Note: These values represent one serving of two.

Coach Ash's Roasted Veggie and Orzo Salad with Hummus Dressing

A memorable salad is marked by a variety of textures and flavors in every bite. Often, that’s accomplished with filler ingredients that don’t provide you with much nutrition, defeating the purpose of eating a salad. 

This Roasted Veggie and Orzo Salad with Hummus Dressing is one of Tonal Coach Ash Wilking’s go-to meals.

It’s completely customizable: Use whatever vegetables you have in the fridge and roast them—cauliflower, broccoli, red cabbage, sweet potatoes, eggplant—any of those would work. It’s also a great way to use up any leftover roasted veggies you already have from previous meals. 

You can swap in ground lamb for the rotisserie chicken or throw some cubes of tofu into the oven with your veggies for a fully plant-based meal. 

“The idea is that you can add/remove any veggies or choice of protein for an easy weeknight dinner,” Ash says.

Don’t be afraid of the carbs in this meal. Carbs often get maligned, but they are important for ensuring you have the energy for your workouts, especially if you’re participating in high-intensity interval training programs such as Four-Week Fast Track: Torched Level I. 

The true star of this meal is Ash’s hummus dressing, an easy hack for a homemade dressing that livens up the entire dish. Double or triple the recipe and keep it in a jar in your fridge for up to four days. “This dressing is one of my favorite’s and it’s a staple in my kitchen,” Ash says.

Make sure you use a high-quality hummus that has just a few ingredients, as that will determine the flavor and nutritional profile of your dressing.

Grab a fork and dig in!

Roasted Veggie and Orzo Salad with Hummus Dressing Recipe

Prep Time
10 mins
Cook Time
30 mins



Hummus Dressing


Preheat the oven to 400 F. 

Toss the zucchini and chickpeas separately with salt to taste, ¼ teaspoon each of oregano, and 1/2 teaspoon each of olive oil.  

Rub the ear of corn with ½ teaspoon olive oil, as well as salt to taste and ¼ teaspoon chili powder. 

Put the corn on a lined baking sheet and roast for 30 minutes. Halfway through, turn the corn. Add the zucchini and chickpeas to the baking sheet and roast for the remaining 15 minutes.

Meanwhile, cook the orzo according to package directions.

Once cooked, drain orzo. Add salt to taste a pinch of turmeric. Be careful not to add too much, as turmeric is strong. Set aside.

Make the dressing. Whisk together dressing ingredients in a small bowl. If it’s too thick, add more water one teaspoon at a time. 

Remove vegetables from the oven. Slice the corn off of the cob. 

Make your salad. Divide arugula, roasted vegetables, chickpeas, orzo, feta cheese, sliced onion, and rotisserie chicken (if using) between two bowls. Toss or drizzle with dressing. Enjoy!