Roasted Chickpea Quinoa Salad
This delicious Mexican Roasted Chickpea and Quinoa Salad is hands down one of the best salads of all time.
Servings 4
Calories 279kcal
Ingredients
- 1 ½ cups cooked chickpeas drained and rinsed (about 1 can)
- 1 ½ cups frozen corn thawed
- 1 red pepper seeded and diced
- 2 tablespoons taco seasoning
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 ½ cups cooked quinoa
- 1 large tomato seeded and diced
- 1 jalapeño seeded and diced
- 2 tablespoons cilantro chopped fine
- 2 tablespoons lime juice
- 1 teaspoon agave nectar or maple syrup.
Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In bowl combine chickpeas, corn, red pepper, taco seasoning, lime juice and soy sauce. Toss until well combined. Add chickpeas to baking sheet and roast for 35 to 45 minutes, stirring often to prevent the vegetables from burning.
- Combine lime juice and agave nectar in a small bowl. In a large bowl combine quinoa, tomatoes, jalapeno, cilantro and chickpea mixture. Toss with lime juice and serve warm or at room temperature.
Nutrition
Calories: 279kcal | Carbohydrates: 53g | Protein: 12g | Fat: 3g | Sodium: 619mg | Potassium: 634mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1375IU | Vitamin C: 56.7mg | Calcium: 45mg | Iron: 3.7mg