This over-the-top quinoa chickpea salad is made with crispy toasted quinoa, roasted seasonal vegetables, marinated chickpeas, and fun mix-ins. Take it from a former quinoa hater, this salad is SO good that everyone in your life will love it.
Why this recipe works
Quinoa just got exciting.
Do “quinoa” and “exciting” even belong in the same sentence? 99% of the time, I’d say absolutely not. I know. I’m vegan. I’m supposed to love quinoa. But I don’t. The flavor is meh at best, and the texture is almost like pebbly sand. Toasted quinoa, however, is a totally different story. Toasting cooked quinoa in some olive oil in the oven takes it from boring to fantastic. The combo of heat + fat works brings out the grain’s natural nutty flavors. It’s a simple method that turned me and my culinary assistant Hannah (and even my picky partner Max) into quinoa lovers. The warm, nutty quinoa is complemented by tangy marinated chickpeas, tender-crisp roasted vegetables, and crunchy nuts. They’re all tossed together, giving you peak texture wonderland and (most importantly) an actually good quinoa salad.
Well-balanced with nourishing ingredients.
This salad is not only flavor-packed but is also nourishing and well-rounded thanks to the variety of complex carbs, vegetables, protein, and healthy fats. Both quinoa and chickpeas are wonderful sources of protein and fiber, while vegetables provide a wide range of vitamins and minerals (plus more fiber). Almonds add healthy fats and even more fiber, vitamins, and minerals! This wide array of nutrients will keep your tummy full and happy for hours!
Versatile ingredients make it perfect for any season.
One of the best things about this quinoa salad recipe is just how versatile it is. You can use any combination of in-season vegetables to bulk it up, as well as your choice of fresh herbs and mix-ins. Or just use whatever you already have on hand!If you’re looking for a fall-specific salad that will blow your mind, try this Roasted Pumpkin Salad with Balsamic Vinaigrette! We tested several variations of this salad to make sure it works no matter the time of year, and it seriously delivered. You can find all kinds of ideas in the Variations section below.
Ingredient notes
Quinoa
Quinoa is a seriously nutritious grain. Actually, it’s technically a seed, so it’s a pseudo-grain. It’s naturally gluten free, loaded with protein (8 grams per 1 cup), and a fantastic source of dietary fiber (5 grams per 1 cup). If you enjoy quinoa, you can use it to bulk up salads, soups, and even chili, or even pulverize into flour to make healthy “alternative” Quinoa Pancakes. Quinoa comes in three different colors: white, red, and black (or a mix of all three). I typically use white quinoa, but any variety will do.
Vegetables
Before you decide on which vegetables to toss in this salad, consider the season and/or what you already have on hand. We love making this recipe with asparagus and snap peas for a fresh spring flavor but often turn to cauliflower or winter squash once the cold weather rolls in.
Chickpeas
Regular canned chickpeas are soaked in a simple marinade made from pantry staples, flavor boosters, and fresh herbs. The beans take on big flavors (think tart, garlicky, and lemony) and a creamy texture without taking much extra time to prepare.
Pomegranate molasses
The star ingredient in the marinated chickpeas is pomegranate molasses, a thick, tangy syrup made from boiled pomegranate juice. It adds this amazingly unique and delightful sweet-tangy flavor that compliments the earthy taste of the quinoa and the fresh flavors of the vegetables. I can’t recommend it enough in this recipe!
Almonds (or pistachios)
Roasted nuts give this quinoa salad an amazing crunch that plays off the crispiness of the toasted quinoa. They’re a healthy addition, too, filling each bite with plenty of fiber and heart-healthy fats (AKA monounsaturated and polyunsaturated fats). Substitute: If allergic to nuts, try pepitas instead. Make sure to toast them in a dry frying pan over medium heat for about 3 to 5 minutes. This will bring out their natural nutty flavors and oils, which add even more dimension to the salad.
Vegan feta (optional)
Quinoa salad and feta go hand in hand. Whether you use your favorite brand of vegan feta or make your own using my Greek-Style Vegan Feta recipe, it adds a tangy, salty flavor and creamy texture that contrasts with the crunchy and crispy textures. If you don’t have access to vegan feta, chunks of ripe avocado add a lovely creamy texture instead. Where to buy: I’ve had my fair share of store-bought vegan feta, with Trader Joe’s and Violife being two of my favorites. Follow Your Heart also has a good vegan feta.
Step-by-step instructions
Simmer the quinoa in a pot of water until all of the liquid has evaporated and the grains are tender. Fluff the quinoa with a fork once it’s done, then transfer it to a sheet pan. Use a spatula to spread it into an even layer and let it cool for a few minutes. Meanwhile, slice the vegetables. Lay them in an even layer on a sheet pan and toss them with a bit of oil, salt, and pepper. Toss the cooked quinoa on the sheet pan with a bit of olive oil and salt. Roast the quinoa and vegetables in the oven until the quinoa is crispy and golden brown in spots and the vegetables are tender and lightly browned. While you wait, marinate the chickpeas in a large bowl with the shallot, garlic, olive oil, lemon zest and juice, pomegranate molasses, herbs, salt, pepper, and red pepper flakes. Toss them a few times as they marinate for about 10 minutes. Combine. Add the roasted vegetables, toasted quinoa, and nuts to the bowl with the marinated chickpeas. Add in any mix-ins like vegan feta or pickled onions. Gently toss to combine. Finish with a spritz of lemon juice, then enjoy!
Tips for making this recipe
These simple tips will help you turn this salad into an over-the-top meal.
Seek out the pomegranate molasses.
This magical ingredient does some serious heavy lifting in this recipe. It adds a hint of richness and a depth of flavor, making it more complex and tastier than if you just used lemon juice or vinegar. It comes with plenty of other uses, too. Pomegranate molasses is a wonderful addition to salad dressings and vinaigrettes, tahini sauces, yogurt sauces, hummus, and drizzled over roasted vegetables (especially winter squash, eggplant, zucchini, and cauliflower).
Tips for cooking quinoa
One of the mistakes I see around quinoa is using too much water. In our tests, the common 2 cups water to 1 cup quinoa left the quinoa water-logged, which made it difficult to fluff up. Instead, we use just 1 1/4 cups (300 mL) water for 1 cup quinoa and the quinoa was not water logged and easy to fluff up. You do want to keep a few things in mind: The key to cooking quinoa in minimal water involves (1) keeping the heat level on low (actually low, not medium-low) and (2) cooking the quinoa in a small or medium saucepan with the lid on. If you go above low heat, the water will absorb too quickly before the quinoa finishes cooking. If you use a large saucepan, the water won’t be sufficiently high in the pan to cook the quinoa.
Tips for toasting quinoa
Remember to spread the rinsed quinoa in an even layer across the pan so it toasts evenly. Let it roast without tossing for 15 minutes. Or, if you’re using a well-worn sheet pan, check it after 10 minutes. The quinoa tends to get crispy fastest around the edges, so when you toss the quinoa, mix well so the edges don’t burn.
Get creative with the vegetables
Let the seasons and your imagination guide you! Once you make this recipe, try it with new vegetables, herbs, and mix-ins. This salad is flexible, versatile, and so fun to play with.
Watch: How to Make Quinoa Salad
Check out the YouTube video for a step by step guide to making this recipe!
Roasted vegetable options
Asparagus: bottoms trimmed and then cut into one-inch pieces. Great in spring and early summer. Snap peas: kept whole. Best in spring and summer. Fennel: cut the bulb in half lengthwise, then cut crosswise into ⅓ inch slices. Keep the fronds for garnish. Great in fall, winter, or spring. Cherry tomatoes: halved. These are perfect for summer! Broccoli or cauliflower: cut into small-to-medium florets. Usually good year round. Carrots: slice diagonally (no fatter than ½-inch thick). Use these during fall, winter, and spring. Winter squash: thinly sliced or cubed. Best in fall and winter. Brussels sprouts: halved (quartered if large). Best in fall and winter.
Raw vegetables options
Fold in finely diced cucumbers. English cucumbers are great but Persian cucumbers are extra crunchy and fresh. Pick up some extra sweet golden cherry tomatoes during the summer. Finely diced red onions (instead of shallots) add more crunch and a tart flavor. To tone down this tartness, soak the onions in cold water for 10 minutes beforehand.
Other optional mix-ins and flavors
Vegan feta for a creamy texture and salty, tangy flavor. Pickled items, like pickled red onions (2nd to last recipe card in the linked blog post) or sauerkraut, give the salad a tangy, salty flavor and subtle crisp texture. Add hemp seeds for extra protein. Instead of the dressing used in the marinated chickpeas, use my Red Wine Vinaigrette! It pairs excellently with both quinoa and chickpeas.
If you also loved this quinoa salad, please be sure to leave a rating and review below! It’s always much appreciated :) And tag me on Instagram – I love seeing your feedback! Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello
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