Go Back
When it comes to crafting a satisfying and nutritious meal, few dishes can rival the appeal of a hearty salad. The Maple Mustard Roasted Chickpea & Quinoa Salad stands out as a vibrant, flavorful option that is not only a feast for the eyes but also a powerhouse of nutrition. This salad seamlessly combines the earthiness of roasted chickpeas with the nuttiness of quinoa, all brought together with a delightful maple mustard dressing. Whether enjoyed as a main course or a side dish, this salad is perfect for any occasion, from casual weeknight dinners to elegant gatherings.

Maple Mustard Roasted Chickpea & Quinoa Salad

Discover the vibrant flavors of the Maple Mustard Roasted Chickpea & Quinoa Salad, a nutritious and satisfying meal perfect for any occasion. This hearty salad combines crispy roasted chickpeas, fluffy quinoa, and fresh vegetables, all drizzled with a delightful maple mustard dressing. Ideal for vegan and gluten-free diets, it’s packed with protein and fiber, promoting overall health. Versatile and easy to prepare, this salad can be customized to suit your taste. Enjoy it as a main dish or a side, and relish in a wholesome dining experience!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

2 tablespoons maple syrup

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, finely chopped

½ cup feta cheese, crumbled (optional)

¼ cup fresh parsley, chopped

Juice of 1 lemon

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chickpeas: In a medium bowl, combine the drained chickpeas, olive oil, maple syrup, Dijon mustard, smoked paprika, salt, and pepper. Toss well to ensure the chickpeas are evenly coated.

      Roast the Chickpeas: Spread the chickpeas out on a parchment-lined baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are golden and crispy, stirring halfway through.

        Cook the Quinoa: While the chickpeas are roasting, bring the vegetable broth or water to a boil in a pot. Add the quinoa, lower the heat to a simmer, cover, and let it cook for about 15 minutes or until all the liquid is absorbed. Remove from heat and fluff with a fork.

          Prepare the Salad Base: In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese (if using), and chopped parsley.

            Combine the Ingredients: Once the chickpeas are roasted, allow them to cool slightly before adding them to the salad bowl. Drizzle the lemon juice over the salad and toss everything gently to combine.

              Serve: Serve immediately as a refreshing salad or chill in the refrigerator for about 30 minutes to allow the flavors to meld.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings