Prepare this Quinoa Salad with Roasted Vegetables and Chickpeas for a delicious and healthy meal. This easy-to-make dish combines roasted vegetables and chickpeas. Then it’s finished with a tangy lemon dressing for a flavorful and nutritious meal. The recipe is versatile and can be customized with different vegetables, dressings, and toppings.

You can serve this dish as a standalone meal. Additionally, it pairs well with a Vegan Creamy Tomato Soup and some garlic bread. Another option is to serve with falafels and hummus for a Mediterranean twist.

5 Alternative Salad Dressings

  • Cilantro lime dressing recipe: Blend together these ingredients: 1/4 cup chopped cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, 1 clove minced garlic, 1 teaspoon maple syrup or agave, and salt to taste.
  • Balsamic vinaigrette recipe: whisk together 3 tablespoons balsamic vinegar, 1/4 cup olive oil, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, and salt and pepper to taste.
  • Spicy peanut dressing recipe: whisk together 1/4 cup creamy peanut butter, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon maple syrup or agave, 1 teaspoon grated ginger, 1 clove minced garlic, and hot sauce to taste. Thin with water as needed to achieve desired consistency.
  • Orange miso dressing recipe: blend together 1/4 cup orange juice, 1 tablespoon miso paste, 1 tablespoon rice vinegar, 1 teaspoon maple syrup or agave, 1 clove minced garlic, and 2 tablespoons sesame oil.

Quinoa Salad Storage Tips

Quinoa salad can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to store the salad for a longer period, it is best to store the salad dressing separately. Then add it just before serving.

You can freeze the quinoa salad with roasted vegetables and chickpeas. Simply store it in an airtight container or freezer-safe bag and freeze for up to 2-3 months. When ready to eat, let it thaw in the fridge overnight and give it a good stir before serving. The texture of the quinoa salad may change slightly after freezing and thawing. The vegetables and chickpeas may become slightly softer. However, it should still be enjoyable to eat. To minimize texture changes, it’s recommended to slightly undercook the vegetables and chickpeas before adding them to the salad. Additionally, it’s important to allow the salad to cool completely before freezing it, and to store it in an airtight container or freezer bag to prevent freezer burn.

Quinoa Salad with Roasted Vegetables and Chickpeas

This vegan quinoa salad is a delicious and healthy dish that is easy to make. Roasted vegetables and chickpeas are combined with quinoa and a tangy lemon dressing for a flavorful and nutritious meal. The recipe can be customized with different vegetables and toppings.
Print Recipe
Quinoa Salad with Roasted Vegetables and Chickpeas in a dark gray bowl with basil garnish


  • 1 cup quinoa
  • 1 ¾ cups water
  • 1 can chickpeas, drained and rinsed
  • 2 cups mixed vegetables (such as cherry tomatoes, bell peppers, zucchini, and eggplant)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste
  • Juice of 1/2 lemon
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh mint


  • Preheat the oven to 400°F.
  • Rinse the quinoa thoroughly and add it to a pot with the water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
  • While the quinoa is cooking, chop the mixed vegetables into bite-sized pieces and place them on a baking sheet lined with parchment paper.
  • Drizzle the vegetables with olive oil and sprinkle with garlic powder, onion powder, salt, and pepper.
  • Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
  • In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and chickpeas.
  • Squeeze the lemon juice over the salad and toss to combine.
  • Add the chopped parsley and mint, and toss again.

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