Spicy Chickpea & Quinoa Power Salad
A vibrant, protein-packed salad with roasted spiced chickpeas, fluffy quinoa, crisp veggies, and a zesty chili-lime dressing.
Cuisine: Modern Fusion
Cooking time: 30 minutes
Serves: 4
Ingredients
- 2 cups canned chickpeas (drained and rinsed)
- 1 cup quinoa (uncooked)
- 1 medium red bell pepper (diced)
- 1 medium cucumber (diced)
- 0.5 medium red onion (finely chopped)
- 3 cups baby spinach (roughly chopped)
- 0.25 cup fresh cilantro (chopped)
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 2 teaspoons honey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium avocado (sliced)
Instructions
- 1. Preheat oven to 400°F (200°C). Pat chickpeas dry, toss with 1 tbsp olive oil, cumin, smoked paprika, chili powder, and half the salt. Spread on baking sheet.
- 2. Roast chickpeas for 20 minutes, shaking halfway, until golden and crisp.
- 3. Meanwhile, rinse quinoa and cook in 2 cups water with a pinch of salt. Bring to boil, cover, simmer 15 minutes. Fluff and cool.
- 4. In a large bowl, combine cooked quinoa, spinach, bell pepper, cucumber, red onion, and cilantro.
- 5. Whisk remaining olive oil, lime juice, honey, black pepper, and remaining salt in a small bowl.
- 6. Toss salad with dressing. Top with roasted chickpeas and sliced avocado. Serve immediately.
Browse more: Vegetarian · Gluten Free
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