Description
This Roasted Vegetable, Chickpea, and Quinoa Salad comes together quickly and is hearty, flavorful, and satisfying.
Ingredients
Units
Scale
- 1 (15 ounce) can chickpeas, drained, rinsed, and dried well
- 1 sweet potato, cut into cubes
- 1 onion, quartered and sliced
- 10 ounces grape tomatoes
- 3 tablespoons olive oil, divided
- 2 teaspoons Italian seasoning blend
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup raw quinoa, rinsed well
- 1 cup water
- 1 tablespoon lemon juice
Instructions
- 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!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: recipes
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 622
- Sugar: 14 grams
- Fat: 27 grams
- Carbohydrates: 81 grams
- Fiber: 16 grams
- Protein: 18 grams