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The foundation of any recipe lies in its ingredients. The Maple Mustard Roasted Chickpea & Quinoa Salad features a harmonious blend of elements that contribute not only to flavor but also to nutrition. Each component plays a crucial role in creating a balanced dish that is both satisfying and nourishing.

Maple Mustard Roasted Chickpea & Quinoa Salad

Discover the vibrant and nutritious Maple Mustard Roasted Chickpea & Quinoa Salad! This delightful dish combines roasted chickpeas, fluffy quinoa, and fresh vegetables, all drizzled with a tangy maple mustard dressing. Perfect as a satisfying lunch, side dish, or meal prep option, it’s packed with plant-based protein and essential nutrients. Enjoy the balance of flavors and textures that make each bite a wholesome delight. Get inspired to recreate this delicious salad in your own kitchen!
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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 teaspoon smoked paprika

Salt and pepper, to taste

For the Quinoa Salad:

1 cup quinoa

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, finely chopped

½ cup red bell pepper, diced

¼ cup fresh parsley, chopped

Juice of 1 lemon

Salt and pepper, to taste

For the Dressing:

3 tablespoons olive oil

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

Salt and pepper, to taste

Instructions
 

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

    Prepare the Chickpeas: In a mixing bowl, combine the drained chickpeas with olive oil, maple syrup, Dijon mustard, smoked paprika, salt, and pepper. Toss until all chickpeas are well-coated.

      Roast the Chickpeas: Spread the seasoned chickpeas evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are crispy and golden brown.

        Cook the Quinoa: While the chickpeas are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid has been absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

          Prepare the Vegetables: In a large bowl, combine the cooked quinoa with cherry tomatoes, cucumber, red onion, red bell pepper, and parsley. Season with lemon juice, salt, and pepper. Toss to combine.

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

              Combine Everything: Once the chickpeas are finished roasting, add them to the quinoa salad. Drizzle the dressing over the salad and give everything a gentle toss to mix well.

                Serve: Serve immediately or chill in the refrigerator for 30 minutes to 1 hour to let the flavors meld together. Enjoy your vibrant and nutritious Maple Mustard Roasted Chickpea & Quinoa Salad!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6