Roasted Chickpea and Quinoa Power Salad

Quick Summary

A plant-forward, protein-rich salad featuring crispy spiced chickpeas, fluffy quinoa, cucumber, and a bright lemon-tahini dressing. Perfect for meal prep or a quick, healthy dinner.

Ingredients

Method

1. 01. Toss chickpeas with olive oil, paprika, and cumin. Roast at 400°F (200°C) for 25 minutes until golden and crisp.
2. 02. Rinse quinoa and cook in 2 cups of water. Simmer until water is absorbed and grains are fluffy. Let cool.
3. 03. Whisk tahini, lemon juice, maple syrup, and a splash of warm water to create a creamy dressing.
4. 04. Combine roasted chickpeas, cooked quinoa, cucumber, and parsley in a large bowl. Drizzle with dressing and toss gently.

Nutrition Snapshot

Frequently Asked Questions

Can I make this ahead?

Yes. Keep the dressing separate and add it right before serving to maintain the texture.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

Is this gluten-free?

Absolutely, quinoa is a naturally gluten-free grain alternative.