Roasted vegetable and chickpea quinoa salad

Table of contents

Roasted Vegetable and Chickpea Quinoa Salad

This Roasted Vegetable and Chickpea Quinoa Salad is a vibrant and nutritious dish that combines the earthy flavors of roasted vegetables with the protein-packed goodness of chickpeas and quinoa. It’s perfect as a hearty main course or a satisfying side dish. The tangy lemon dressing ties everything together, making it a refreshing and wholesome meal.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

1 cup quinoa, rinsed
2 cups water
1 red bell pepper, diced
1 zucchini, sliced
1 red onion, sliced
1 cup cherry tomatoes, halved
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
Salt and pepper to taste
1 lemon, juiced
2 tablespoons fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
Cook the quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
Prepare the vegetables: On a baking sheet, toss the red bell pepper, zucchini, red onion, and cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
Combine the cooked quinoa, roasted vegetables, chickpeas, and parsley in a large bowl.
Whisk together the remaining 1 tablespoon of olive oil and lemon juice in a small bowl. Pour over the salad and toss to combine.
Season with additional salt and pepper to taste, if needed.
Serve the salad warm or at room temperature.

Additional Notes

Feel free to substitute or add other vegetables such as eggplant or carrots. For a spicier kick, add a pinch of red pepper flakes to the dressing. This salad can be stored in the refrigerator for up to 3 days.