This Roasted Vegetable Quinoa Salad with Chickpeas make a fabulous meatless meal that’s hearty and satisfying.

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Yes, this is a warm salad. It’s perfect for when the weather is starting to turn, and you think you’re craving more fresh foods, but there’s still plenty of rainy days where you just want something warm. This Roasted Vegetable Quinoa Salad (with chickpeas!) is just what you need.

The roasted vegetables turn golden brown and deliver complex flavors in every spoonful, something you’ll love. The best part is how simple it is to store leftovers in an airtight container so you can enjoy them at room temperature the next day. I mastered this dish to offer a lunch for 2 days option that doesn’t involve fancy steps or complicated ingredients.

A roasted vegetable salad makes the perfect lunch if you want a nutritious AND delicious meal. Let’s make this easy roasted vegetable quinoa salad recipe and dig in!

Why You’ll Love This Hearty Salad

I am always experimenting with recipes that use whole grains (even if quinoa is technically a pseudo grainl; I put it in the same category as whole grains when it comes to our diet) to make something that’s a 10/10 in terms of taste and nutrition. So when I made a salad that had all my favorite vegetables roasted to perfection and this protein-packed grain, the result was a chef’s kiss.

Ever since I have made a large bowl of cooked quinoa salad with any veggies and seeds I can find. Although this delicious recipe is originally made with chickpeas, potatoes, onions, and grape tomatoes, I have cooked it with root vegetables, brussels sprouts, black beans, etc. That said, here are the reasons I love this hearty quinoa salad (and you will too):

It fits my healthy eating goals and stays satisfying because each ingredient adds nutrients without excess fuss.
You can line a baking sheet with parchment, pop in chopped vegetables, and achieve a golden brown finish that bursts with flavor.
You can cut everything into bite-size pieces, so each forkful includes bright veggies and tasty grains.
It’s high in healthy fats when you drizzle a little oil or pair it with sauces that don’t feel heavy.

Ingredients Needed to Make This Warm Salad

You can enjoy the natural sweetness of roasted vegetables and a complete protein punch of cooked quinoa with a few basic ingredients. Here’s what you need to make the best salad if you’re a quinoa lover.

Chickpeas: They add a hearty texture and give a boost of protein and fiber to the dish.
Sweet Potato, cut into cubes: It gives starchy satisfaction and sweet potatoes are an excellent source of fiber, vitamin A, vitamin C, and provide prebiotics to help keep feed beneficial gut bacteria.
Onion, quartered and sliced: For a savory depth as well as provide vitamin C, vitamin B6, folate, potassium, and fiber.
Grape tomatoes: They get sweet when roasted (have you tried this roasted tomatoes recipe?) Tomatoes also provide lycopene, which helps reduce inflammation in the body.
Olive oil, divided: To roast veggies and drizzle on the final salad. Olive oil is great for your heart health.
Italian seasoning blend: For a balanced herb mix.
Kosher salt & freshly ground black pepper: For seasoning.
Raw quinoa: Combine with boiling water for a fluffy grain. Quinoa is one of the only plant-based sources that provides a complete protein.

Step by Step Instructions for your Warm Roasted Vegetable Quinoa Salad

Please note that these instructions are provided in printable form in the recipe card below!

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Place the chickpeas, sweet potato cubes, onion slices, and grape tomatoes on the baking sheet. Drizzle with 2 tablespoons olive oil and the seasonings. Use your hands to toss so everything is evenly coated.
Roast in the oven for 35 minutes.
Meanwhile, cook the quinoa. After rinsing, place 1/2 cup quinoa in a small saucepan with 1 cup of water. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 10-12 minutes, until the water is absorbed. Turn off the heat and keep the quinoa covered while the vegetables continue to roast.
When the vegetables are ready, divide the quinoa into two bowls. Divide the roasted chickpeas and vegetables among the two bowls. Top each bowl with 1/2 tablespoon olive oil and 1/2 tablespoon lemon juice. Enjoy!

I really love quinoa salads. Try my other varieties: this quinoa salad is spiked with fresh herbs, this Quinoa Caprese Salad is perfect in the summer months, this Arugula Quinoa Salad is a hearty side dish, and this Quinoa Power Salad is full of antioxidants.

If you make this Roasted Vegetable Quinoa Salad, or any of my healthy recipes, please take the time to comment and rate the recipe with a start rating. It’s so helpful for other readers when a recipe’s been rated. I so appreciate it! I’d love to stay in touch. Please follow me on Instagram and Facebook.

Variations to Try With This Quinoa Salad

As I said, you can easily change this salad’s flavor profile by switching a few ingredients. Here are a few ways you can try to put a twist to this quinoa recipe:

Add Butternut Squash for a Sweeter Flavor

If you want to make the salad slightly sweeter, chop the butternut squash into small cubes, drizzle a bit of olive oil, and place it on a sheet pan with my other vegetables. It gets tender without long cooking times, and it complements the quinoa’s earthy taste.

Adjust the Quinoa Volume

If you want extra fluff in the salad, adjust the grain-to-liquid ratio. Two cups of water for every cup of quinoa works well if you want more volume. But focus on cooking quinoa until it’s light and not mushy so it stands up to the roasted veggies and any dressing you choose.

Switch the Veggies

I switch up my veggies with chopped green pepper and bell pepper when I want sharper flavors. Their crisp texture mixes well with roasted potatoes or onions, and they become tender after a quick bake. This variation feels fresh because it balances the savory vibe of the other salad components.

Add Different Toppings

Adding garnish elements to this roasted vegetable salad is easy. Top the roasted veggies with chopped fresh parsley for a bright finishing look, or add different herb blends to keep it interesting. Doing it keeps everything lively without extra steps, and it pairs well with citrus-based dressings or a quick homemade sauce.

FAQs

How can I store leftover salad?

Place the salad in an airtight container to keep it fresh. You can enjoy it cold at room temperature or reheat it gently in a microwave—it’ll remain tasty for a couple of days.

Can I add different seeds or nuts?

Yes, pumpkin seeds or sunflower seeds are great for crunch. You can also try chopped almonds or walnuts. Each option adds variety to the texture and boosts healthy fats.

Any tips for meal prep with this salad?

Cook the grains in advance, roast the veggies, and store each salad in its own container. Add the olive oil and lemon juice when ready to eat.

Roasted Vegetable, Chickpea, and Quinoa Salad

Why You’ll Love This Hearty Salad

Ingredients Needed to Make This Warm Salad

Step by Step Instructions for your Warm Roasted Vegetable Quinoa Salad