Roasted Vegetable and Chickpea Salad with Quinoa

This Roasted Vegetable and Chickpea Salad with Quinoa is a vibrant and nutritious dish, perfect for a healthy lunch. Packed with protein, fiber, and a medley of roasted vegetables, it offers a delightful blend of flavors and textures.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Chickpeas (canned, drained and rinsed) - 1 cup
• Bell pepper (red or yellow, diced) - 1 medium
• Zucchini (diced) - 1 medium
• Red onion (diced) - 1 small
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Spinach (fresh) - 2 cups
• Lemon juice - 2 tablespoons
• Feta cheese (crumbled) - 50 grams
• Fresh parsley (chopped) - 2 tablespoons

Steps

1. Preheat the oven to 200°C (400°F).
2. Rinse the quinoa under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. While the quinoa cooks, place the diced bell pepper, zucchini, and red onion on a baking sheet. Drizzle with 1 tablespoon of olive oil, garlic powder, paprika, salt, and black pepper. Toss to coat the vegetables evenly.
4. Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through, until they are tender and slightly caramelized.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, chickpeas, fresh spinach, lemon juice, and the remaining tablespoon of olive oil. Toss gently to combine.
6. Serve the salad topped with crumbled feta cheese and chopped parsley.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals from the variety of vegetables, supporting overall wellness.

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