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Discover the delightful combination of flavors and textures in this Maple Mustard Roasted Chickpea & Quinoa Salad. This nutritious and vibrant dish not only offers a satisfying meal but also serves as a powerhouse of nutrients. Packed with protein from chickpeas and quinoa, fresh vegetables, and a zesty dressing, this salad is perfect for any occasion—whether you're meal prepping for the week or hosting a casual gathering. In this article, we will explore the recipe in detail, provide insights into its health benefits, and guide you through each step to create a delicious and wholesome salad.

Maple Mustard Roasted Chickpea & Quinoa Salad

Elevate your meal game with the Maple Mustard Roasted Chickpea & Quinoa Salad! This vibrant, nutrient-packed dish combines protein-rich quinoa and crispy roasted chickpeas with fresh veggies for a satisfying salad that's perfect for any occasion. Toss it all together with a zesty maple mustard dressing for a flavor explosion. Ideal for meal prep or entertaining, this recipe is a healthy, delicious option that everyone will love. Explore how to make it step-by-step and learn about its amazing health benefits!
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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 & 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 & pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and fluff with a fork.

      Roast the Chickpeas: In a bowl, mix the drained chickpeas with olive oil, maple syrup, Dijon mustard, smoked paprika, salt, and pepper. Spread them out on a baking sheet lined with parchment paper in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until golden and crispy.

        Prepare the Vegetables: While the chickpeas are roasting, prepare your vegetables. In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and fresh parsley.

          Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.

            Combine Everything: Once the chickpeas are roasted, let them cool slightly. In the bowl with the vegetables, add the cooked quinoa and the roasted chickpeas. Drizzle with the dressing and toss gently until everything is well incorporated.

              Serve: Serve the salad warm, at room temperature, or chilled. It's a great dish for meal prep, as it stores well in the refrigerator for a few days.

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