Looking for a healthy, nutrient-packed meal that tastes amazing? This quinoa chickpea salad is loaded with oven roasted vegetables, caramelized chickpeas and brussel sprouts. A touch of lemon and honey.
Quinoa salad with chickpeas is the perfect combination of flavor, texture, and nutrition. Detox salad that fuels your body while keeping your healthy and full.
Table of Contents
Quick & Detox-Friendly Quinoa Chickpea Salad Recipe
Packed with fiber, antioxidants, and plant-based protein, this salad is an excellent choice for a natural detox. Quinoa, chickpeas, and roasted vegetables help cleanse your body while keeping you full and energized.
✔ Make Ahead – Stays fresh in the fridge for up to 3 days.
✔ Great for meal prep – Pack it for lunch or dinner without worrying about sogginess.
✔ Minimum effort, maximum flavor – Simple ingredients, easy steps, and a delicious result!
Quinoa Chickpea Salad: Quick & Detox-Friendly Recipe
Difficulty: Easy4
servings10
minutes25
minutes35
minutesThis quinoa chickpea salad is the perfect combination of flavor, texture, and nutrition. Loaded with roasted vegetables, caramelized chickpeas, and a touch of lemon, it’s a detox quinoa salad that fuels your body while keeping your taste buds happy.
Ingredients
- Base
1 cup quinoa (200g)
1 can chickpeas (250g), drained and rinsed
1 clove garlic, minced
2 scallions, chopped
Juice of 1 lemon
1 tsp honey
Salt, to taste
- Roasted Vegetables
½ head of cauliflower (8 oz / 225g), cut into florets
1 red onion, sliced
2 bell peppers (any color), sliced
2-3 medium carrots, peeled and chopped
1 tsp red paprika powder
½ tsp white pepper
Olive oil, for roasting
- Optional Brussels Sprouts
1/2 pound (about 200g) Brussels sprouts, trimmed
Directions
- Roast the Vegetables
- Preheat oven to 400°F(200°C). On a baking sheet, spread cauliflower, bell peppers and carrots. Drizzle with olive oil and season with salt, red paprika, turmeric and white pepper. Roast for 25-30minutes or until tender and caramelized. While roasting, prepare the rest of the goodies.
- Cook the Quinoa
- Rinse quinoa with cold water and drain. Combine quinoa and enough water to cover in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes or until water is absorbed. Remove from heat and allow to cool.
- Cook the Brussel Sprouts
- Clean the Brussels sprouts and cook in a medium saucepan with enough water to cover the vegetables. Cook until tender but firm.
- Caramelize Chickpeas & Brussels Sprouts (Optional)
- Heat a little olive oil in a pan over medium heat. Add drained and washed chickpeas. Add brussel sprouts. Cook until brown. Add minced garlic and cook for 1 minute. Add lemon juice and honey, stir well to coat.
- Assemble the Salad
- In a large bowl, combine cooked quinoa, roasted vegetables, chickpeas and brussels sprouts. Add chopped scallions and season with salt to taste. Serve warm or at room temperature.
If you are looking for more recipes that use fresh cauliflower, try maiking this tasty vegetarian ramen broth.
Tips for Preparing Quinoa
Rinsing is an important step in preparing quinoa. This removes a natural coating that can sometimes make the quinoa taste bitter. Use a fine-mesh strainer and rinse the quinoa under running water for a few minutes, until the water runs clear.
When cooking quinoa, use the right amount of water. A 2:1 ratio (two cups of water to one cup of quinoa) ensures the quinoa cooks evenly and absorbs the right amount of moisture. After cooking, let the quinoa rest for a few minutes with the lid on before you fluff it with a fork. This lets the grains separate and become light and fluffy.
Customize Your Quinoa with Chickpea Salad
Enjoy experimenting with these options to create your perfect quinoa chickpea salad!
This quinoa salad is super easy to customize:
- Add Greens: Throw in some spinach, kale or arugula for extra nutrition.
- Spice It Up: Add cumin, coriander or chili flakes for more flavor.
- More Crunch: Top with pumpkin seeds or toasted almonds.
- Make It Creamy: Drizzle with tahini dressing.
- Add Mushrooms:
- Sauteed Chanterelle Mushrooms: These have a fruity, apricot-like aroma and a peach-colored interior. They pair well with the flavors of quinoa and chickpeas. Sauté them lightly with garlic and scallions before adding them to the salad.
- Cauliflower Mushrooms (Sparassis Crispa): These have a specific flavour but mild flavor. They can be sautéed with onions and added to the salad.
- Morel Mushrooms: These have a rich, umami flavor. They are best sautéed in butter and crispy baked. Use them sparingly due to their strong flavor.
- Other Options:
- Shiitake Mushrooms or Cremini Mushrooms
Health Benefits of Quinoa Chickpea Salad
Veggie Packed Quinoa Chickpea Salad – Superfood that benefit your body in multiple ways
This dish is not just tasty— according to this article from Rupahealth quinoa is compete protein and a nutritional powerhouse.
- Quinoa: A Complete Protein Powerhouse: Quinoa is rich in protein, fiber, and essential amino acids. It helps with digestion, keeps you full longer, and provides sustained energy.
- Chickpeas: A Plant-Based Protein Boost: Chickpeas are a fantastic source of protein and fiber. They also promote gut health and help in weight management.
- Roasted Vegetables: Packed with Antioxidants: Carrots, cauliflower, and bell peppers add vitamins A, C, and K to your diet, helping boost immunity and skin health.
- Brussels Sprouts (Optional): A Detox Superfood: Brussels sprouts support liver detoxification and contain antioxidants that combat inflammation.
Nutrition Table for Quinoa Chickpea Salad (Per Serving)
This detox quinoa salad is a balanced meal that supports digestion, immunity, and energy levels. Enjoy this healthy, delicious salad without feeling any guilt!
| Nutrient | Amount Per Serving |
|---|---|
| Calories | ~320 kcal |
| Protein | ~12g |
| Carbohydrates | ~50g |
| Fiber | ~9g |
| Sugars | ~7g |
| Fat | ~8g |
| Saturated Fat | ~1g |
| Cholesterol | 0mg |
| Sodium | ~250mg |
| Potassium | ~650mg |
| Vitamin A | ~90% DV |
| Vitamin C | ~120% DV |
| Calcium | ~8% DV |
| Iron | ~15% DV |
This calculation includes Brussels sprouts, but if you leave them out, the fiber and vitamin content might be a bit lower. Keep in mind that the nutritional values can vary.
FAQs
Can I make this quinoa chickpea salad ahead of time? Yes! It will keep in the fridge for up to 3 days. Store it in an airtight container and serve cold or at room temperature.
Do I have to use Brussels sprouts? No, Brussels sprouts are optional. It’s great with or without them.
Can I use canned chickpeas? Yes! Just rinse and drain them well before roasting.
Is this good for meal prep? Yes! It’s perfect for meal prep as it keeps well and is good for lunch or dinner.
What is the best dressing for quinoa salad with chickpeas?
When you’re making a quinoa salad with chickpeas, you want a dressing that adds brightness, a little tang, and some depth of flavor. Here are a few great options: Lemon Garlic Dressing or Tahini Dressing.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days.
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