Delicious Spicy Chickpea and Quinoa Salad Recipe

The aroma of roasted chickpeas mingling with the zing of lemon and garlic creates an irresistible invitation for your taste buds. Picture this Spicy Chickpea and Quinoa Salad as a vibrant party on your plate, where each ingredient dances in harmony. You’ll want to dive right into this colorful medley that screams freshness while also delivering a delightful punch.

As you toss together spicy chickpeas with fluffy quinoa, memories of sunny picnics or cozy family dinners might flash before your eyes. This dish is not just food; it’s an experience meant to be shared during those laid-back weekends when you want something quick yet satisfying. Get ready; your taste buds are about to embark on an incredible journey!

I made this salad for my best friend’s birthday picnic last summer, and let me tell you—it was gone faster than cake on a sugar rush!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Choose tri-color quinoa for added visual appeal; it cooks up fluffy and nutty in flavor.
• Canned Chickpeas: Drain and rinse them well; they provide protein and a satisfying texture.
• Bell Peppers: Use mixed colors for a vibrant look; they add crunch and sweetness.
• Red Onion: Thinly slice this gem for its sharpness that perfectly balances the other ingredients.
• Fresh Parsley: Chop finely to infuse freshness into every bite.
• Lemon Juice: Freshly squeezed gives the best zing—bottled just doesn’t cut it here!
• Olive Oil: Choose extra virgin olive oil for richness that ties all flavors together beautifully.
• Spices (Cumin & Paprika): Toast these spices lightly in the pan to enhance their flavors before adding them to the salad.
• Salt & Pepper: Season generously; seasoning is key to elevating all other flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Quinoa: Rinse one cup of quinoa under cold water until the water runs clear—this removes bitterness. Combine with two cups of water in a pot over high heat.

Cook the Quinoa: Bring it to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy. Feel free to sneak a taste; it should be tender but not mushy.

Prepare the Chickpeas: While your quinoa is cooking, drain one can of chickpeas. Toss them in olive oil along with cumin and paprika; roast them at 400°F (200°C) for around 25 minutes until crispy.

Chop Your Veggies: Dice bell peppers and thinly slice red onion while waiting for everything else to cook. The colors will brighten your kitchen!

Toss It All Together: In a large bowl, combine cooked quinoa, roasted chickpeas, diced veggies, chopped parsley, lemon juice, olive oil, salt, and pepper. Mix lovingly like you’re hugging all those ingredients together.

Let It Chill (Optional): For optimal flavor melding—if you have time—let your salad chill in the fridge for about 30 minutes before serving. This allows all those zesty flavors to party together.

Enjoy serving this delicious salad at gatherings or simply savoring it solo while binge-watching your favorite show!

Perfecting the Cooking Process

Start by cooking the quinoa first while roasting the chickpeas. It saves time and ensures everything is ready to combine simultaneously for maximum freshness.

Add Your Touch

Feel free to swap chickpeas for black beans or add avocado for creaminess. Experimenting with spices can also elevate the flavor profile to your liking!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat chickpeas gently to preserve their crispy texture while keeping everything else fresh.

Sharing this recipe at a potluck turned into a delightful moment when everyone asked for seconds. It reminded me how food can create connections and spark joy among friends and family.

FAQ

Can I make this salad ahead of time?

Yes, this salad holds up well in the fridge for several days.

What can I substitute if I’m allergic to quinoa?

Try using rice or farro as an alternative to quinoa in this recipe.

How can I make this salad spicier?

Add more chili powder or chopped jalapeños to give it an extra kick!

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Spicy Chickpea and Quinoa Salad

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Spicy Chickpea and Quinoa Salad is a colorful, protein-packed dish that combines roasted chickpeas, fluffy quinoa, and fresh veggies for a delightful flavor explosion. Perfect for any occasion!

• Total Time: 50 minutes
• Yield: Serves approximately 4

Ingredients

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• 1 cup tri-color quinoa
• 1 can (15 oz) chickpeas
• 1 bell pepper (mixed colors)
• 1 small red onion
• 1/4 cup fresh parsley
• Juice of 1 lemon
• 2 tbsp extra virgin olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste

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Instructions

1. Rinse quinoa under cold water until clear. Combine with 2 cups water in a pot; bring to a boil. Reduce heat, cover, and simmer for 15 minutes until fluffy.
2. While quinoa cooks, drain chickpeas and toss with olive oil, cumin, and paprika. Roast at 400°F (200°C) for about 25 minutes until crispy.
3. Dice bell pepper and thinly slice red onion.
4. In a large bowl, combine cooked quinoa, roasted chickpeas, bell pepper, onion, parsley, lemon juice, olive oil, salt, and pepper. Mix well.
5. For enhanced flavor, chill in the fridge for 30 minutes before serving.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Salad
• Method: Roasting/Boiling
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 350
• Sugar: 5g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg