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In a world where healthy eating is becoming increasingly important, the Maple Mustard Roasted Chickpea & Quinoa Salad emerges as a vibrant and nourishing dish that caters to a variety of dietary preferences. This salad is not only visually appealing but also packed with essential nutrients, making it an excellent option for anyone looking to incorporate more plant-based meals into their diet. Whether you are vegan, vegetarian, or gluten-free, this salad's versatility allows it to fit seamlessly into your lifestyle.

Maple Mustard Roasted Chickpea & Quinoa Salad

Discover a vibrant and nutritious Maple Mustard Roasted Chickpea & Quinoa Salad, perfect for anyone seeking healthy, plant-based meal options. This salad features protein-packed chickpeas and fiber-rich quinoa, complemented by colorful fresh vegetables for added crunch and nutrients. The combination of maple syrup and Dijon mustard creates a delightful dressing that marries sweetness and tanginess, making each bite a satisfying experience. Ideal for vegan, vegetarian, or gluten-free diets, this dish not only pleases the palate but also supports a balanced lifestyle. Enjoy the versatility and health benefits of this delicious salad!

Ingredients
  

For the Roasted Chickpeas:

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

2 tablespoons maple syrup

1 tablespoon Dijon mustard

1/2 teaspoon smoked paprika

Salt and pepper to taste

For the Quinoa:

1 cup quinoa, rinsed

2 cups water or vegetable broth

1/2 teaspoon salt

For the Salad:

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (any color), chopped

1/4 red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup crumbled feta cheese (optional)

For the Dressing:

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

Salt and pepper to taste

Instructions
 

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

    Roast the Chickpeas: In a medium bowl, combine the drained chickpeas, olive oil, maple syrup, Dijon mustard, smoked paprika, salt, and pepper. Toss until the chickpeas are well-coated. Spread them out on a baking sheet lined with parchment paper in a single layer. Roast in the oven for 25-30 minutes, or until crispy and golden, shaking the pan halfway through for even cooking.

      Cook the Quinoa: While the chickpeas are roasting, combine the rinsed quinoa, water (or vegetable broth), and salt in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

        Prepare the Salad Ingredients: In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, chopped bell pepper, finely chopped red onion, and fresh parsley.

          Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper until fully combined.

            Assemble the Salad: Add the cooked quinoa and roasted chickpeas to the large bowl with the salad ingredients. Pour the dressing over the top and gently toss until everything is evenly coated. If using, sprinkle the crumbled feta cheese on top.

              Serve: Let the salad sit for about 10 minutes to allow the flavors to meld. Serve at room temperature or chilled.

                Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings