Description
A vibrant and colorful salad featuring roasted chickpeas, quinoa, and fresh Mediterranean ingredients, perfect for sharing or enjoying alone.
Ingredients
Scale
- Large handful of rocket leaves
- 2 red roasted peppers
- 1 cup artichoke hearts (about 175g)
- ½ cup quinoa (100g)
- 1 cup olives (180g)
- 2 x 400g chickpeas (2 x 14oz)
- 2 tsp olive oil
- 1 tbsp lemon juice
- 2 tsp dried oregano
- 1 tsp garlic powder
- Salt & pepper
- 1½ tbsp olive oil
- 2 tbsp apple cider vinegar (or lemon juice)
- 1 tsp garlic powder
- Handful of chopped fresh parsley (or more dried oregano)
- 1 tsp maple syrup (optional)
Instructions
- Preheat the oven to 180C/350F.
- In a mixing bowl, combine the chickpeas, 2 tsp olive oil, 1 tsp garlic powder, 2 tsp oregano, salt, and pepper. Mix well.
- Spread the chickpea mixture onto a baking tray and roast for 15-20 minutes.
- For the quinoa, add it to a pan with 1 cup (250ml) of cold water. Bring it to a boil, then cover and simmer for 12-14 minutes until the water is absorbed. Allow to cool slightly.
- For the dressing, mix together 1½ tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp garlic powder, and season with salt, pepper, and optional maple syrup.
- Once the chickpeas and quinoa are ready, combine them in a large serving bowl.
- Chop the roasted peppers and add them along with the rocket leaves, artichokes, and olives to the bowl.
- Pour the dressing over the salad and mix well to coat everything evenly.
Notes
Allow the salad to sit for a few minutes before serving to let the flavors meld. You can also substitute olives with avocado or add feta cheese for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Mediterranean, salad, healthy, vegan, quinoa, chickpeas, fresh