Description
Dressed in garlic vinaigrette, this roasted tomato chickpea quinoa salad with arugula is both a hearty salad and side dish in one recipe.
Ingredients
- For quinoa salad
- 1 pint cherry or grape tomatoes, halved
- 1–15 ounce chickpeas drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup quinoa
- 1 cup water
- 2 scallions, thinly sliced
- 2 ounces baby arugula
- For vinaigrette
- 1 garlic clove, minced
- 1 tablespoon white wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F. On a sheet pan, toss the tomatoes and chickpeas with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread the tomatoes and chickpeas across the pan with the tomatoes cut side up. Roast for 25-30 minutes until the chickpeas are golden and crisp and the tomatoes are wrinkled, but still juicy in the center.
- While the tomatoes and chickpeas are roasting, make the quinoa on the stove. Combine the quinoa and water in a small saucepan over high heat. Bring to a boil, reduce the heat and simmer for 10-12 minutes until the grains are cooked. Let stand for 5 minutes before fluffing with a fork.
- In a small bowl, make the vinaigrette. Whisk together the garlic, vinegar, 3 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Combine the tomatoes, chickpeas, quinoa, scallions and arugula in a large bowl.
- Drizzle the vinaigrette into the salad.
Keywords: quinoa chickpea salad, chickpea tomato salad, mediterranean quinoa salad
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