quinoa chickpea salad

This quinoa chickpea salad is made with simple, wholesome ingredients that make it only delicious but also beautiful and filling.

Quinoa Chickpea Salad

orange juice, (juice from 2 oranges)

seasoned rice vinegar

tsp white or yellow miso

maple syrup or agave nectar

garlic,

tsp black sesame seeds

cherry tomatoes, halved

green onions, sliced

dry quinoa

garbanzo beans (chickpeas),

Tbsp fresh cilantro

Cook the quinoa according to the package directions....

Cook the quinoa according to the package directions. This means first rinsing it in a rice rinsing bowl. If it isn’t rinsed well, quinoa can have a bitter taste.

While the quinoa is cooking, go ahead and...

While the quinoa is cooking, go ahead and dice up the green onions, cherry tomatoes, and cilantro. Regular tomatoes can also be used, I just like that the cherry tomatoes are round and uniform in size. They make for a beautiful salad.

If you are using canned chickpeas in this...

If you are using canned chickpeas in this recipe, drain and rinse them in a colander to remove most of the salt and preservatives. I do this by dumping the container into a colander or strainer.

Whisk together the salad dressing ingredients in a...

Whisk together the salad dressing ingredients in a small bowl.

Once the quinoa has finished cooking, place it...

Once the quinoa has finished cooking, place it in a large bowl, and add the other ingredients–chickpeas, diced veggies, and orange miso dressing. Mix together thoroughly to coat well. This salad can be served immediately or chilled in the refrigerator for a few hours or overnight. Allowing it time to marinate actually enhances the flavors.

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These simple and beautiful vegan salad recipes are not only colorful but packed with antioxidants. An easy refreshing way to nourish your body with healthy salads!

Salad Recipes

Dressed in garlic vinaigrette, this roasted tomato chickpea quinoa salad with arugula is both a hearty salad and side dish in one recipe.

Roasted Tomato Chickpea Quinoa Salad

For quinoa salad

cherry or grape tomatoes, halved

chickpeas

olive oil

salt

black pepper

quinoa

water

scallions, thinly sliced

baby arugula

For vinaigrette

garlic clove,

white wine vinegar

Preheat the oven to 400 degrees F. On a sheet pan, toss the tomatoes and chickpeas with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread the tomatoes and chickpeas across the pan with the tomatoes cut side up. Roast for 25-30 minutes until the chickpeas are golden and crisp and the tomatoes are wrinkled, but still juicy in the center.

While the tomatoes and chickpeas are roasting, make the quinoa on the stove. Combine the quinoa and water in a small saucepan over high heat. Bring to a boil, reduce the heat and simmer for 10-12 minutes until the grains are cooked. Let stand for 5 minutes before fluffing with a fork.

In a small bowl, make the vinaigrette. Whisk together the garlic, vinegar, 3 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.

Combine the tomatoes, chickpeas, quinoa, scallions and arugula in a large bowl.

This quinoa chickpea salad is loaded with fresh ingredients and flavor! It’s delicious, nutritious, and best of all, incredibly easy to make.

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Roasted Tomato Chickpea Quinoa Sala...

Roasted Tomato Chickpea Quinoa Sala...

Quinoa Chickpea Salad

Top 4 quinoa chickpea salad recipes from across the web

The most viewed quinoa chickpea salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quinoa Chickpea Salad

Roasted Tomato Chickpea Quinoa Sala...

Roasted Tomato Chickpea Quinoa Sala...

Quinoa Chickpea Salad

The most viewed quinoa chickpea salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine