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In recent years, plant-based salads have surged in popularity, appealing to health-conscious individuals and food enthusiasts alike. These vibrant dishes not only celebrate the natural flavors of fresh ingredients but also provide a wealth of nutrients that support a balanced diet. Among the myriad of salad options, the Maple Mustard Roasted Chickpea & Quinoa Salad stands out as a wholesome and flavorful choice that is as satisfying as it is nutritious.

Maple Mustard Roasted Chickpea & Quinoa Salad

Discover the vibrant Maple Mustard Roasted Chickpea & Quinoa Salad, a deliciously nutritious dish perfect for any meal! Packed with protein-rich quinoa and chickpeas, this salad is not only filling but also bursting with fresh vegetables for added flavor and health benefits. The sweet maple syrup balances the tangy mustard in the dressing, creating a delightful harmony of tastes. Enjoy it for lunch, dinner, or meal prep, and celebrate the joy of wholesome, plant-based eating!
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Ingredients
  

For the Salad:

1 cup quinoa, rinsed

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

2 tablespoons maple syrup

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper, diced (any color)

½ red onion, finely chopped

½ cup fresh parsley, chopped

For the Dressing:

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures a hot environment for roasting the chickpeas.

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring it to a rolling boil, then reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes, or until all the water is absorbed. Once cooked, remove from heat and fluff the quinoa with a fork to separate the grains.

      Roast the Chickpeas: In a mixing bowl, toss the drained chickpeas with olive oil, maple syrup, Dijon mustard, smoked paprika, and a pinch of salt and pepper. Make sure the chickpeas are evenly coated. Spread them out on a baking sheet lined with parchment paper in a single layer. Place the sheet in the preheated oven and roast for 20-25 minutes, stirring halfway through, until they are golden brown and crispy.

        Prepare the Vegetables: While the chickpeas are roasting, wash and chop the vegetables. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, and freshly chopped parsley. Mix gently to combine.

          Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Continue whisking until the mixture is well blended and emulsified.

            Combine Everything: Once the chickpeas have cooled slightly after roasting, add them to the bowl with the mixed vegetables along with the cooked quinoa. Drizzle the dressing over the mixture and toss gently to combine, ensuring all ingredients are evenly coated.

              Serve: This salad can be enjoyed warm, at room temperature, or chilled. It’s perfect for meal prep, as it can be stored in the refrigerator for several days without losing its flavor!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large bowl or individual plates, garnishing with additional parsley. You can also add a sprinkle of sesame seeds or a wedge of lemon on the side for an extra touch of freshness!