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August 23, 2021

Roasted Tomato Chickpea Quinoa Salad

Dressed in garlic vinaigrette, this roasted tomato chickpea quinoa salad with arugula is both a hearty salad and side dish in one recipe.

Dressed in garlic vinaigrette, this roasted tomato chickpea quinoa salad with arugula is both a hearty salad and side dish in one recipe.

Roasted Tomato Chickpea Quinoa Salad

Even my 7-year-old knows that I am obsessed with salads. If I ask him what my favorite food is, he doesn’t hesitate to answer salad. Not exactly a specific answer.

Of course I consume more than just bowls of greens. Since I eat a lot of vegetables, he probably thinks any combination, whether it has leaves or not, is a salad.

I like to tell him that I didn’t eat much in the way of fruits and vegetables when I was a kid, and it all turned out ok. That’s because eventually I learned to love veggies.

Even though it may not make a difference to my son now, I like to remind him that food that’s good for you can be pretty tasty too.

Roasted Tomato Chickpea Quinoa Salad

This roasted tomato chickpea quinoa salad is one of those dishes that blur the line between salad and side. These kinds of recipes are a mainstay in my cooking.

And it’s an example of why my son thinks I devour a salad for every meal. The definition of a salad has many interpretations.

With more grains and vegetables than arugula, this salad is filling enough for lunch or dinner.

Also, it is very easy to make because you can multi-task. While the tomatoes and chickpeas roast, I like to simmer the quinoa on the stove and whisk together the vinaigrette.

Roasted chickpeas and tomatoes in a bowl with arugula, quinoa and scallions

The Ingredients: Tomato Quinoa Chickpea Salad

For the chickpea tomato salad, you will need these ingredients:

  • Tomatoes: Because of their small size, I roast halved cherry tomatoes or grape tomatoes. Also, they are good at holding their shape when you stir them with the quinoa and arugula.
  • Chickpeas: At this point, I think I try to find a way to include roasted chickpeas in nearly everything I make. I am hooked on their crunch.
  • Quinoa: Tri-colored quinoa is my favorite, but that’s really only for looks. You can use any variety of quinoa you have in your pantry.
  • Arugula: I love the peppery flavor that arugula has and how it manages to show its personality while balancing with the rest of the ingredients.
  • Scallions: For something fresh and oniony, I always go for thinly sliced scallions.
  • Garlic vinaigrette: Whisking a minced garlic clove into vinaigrette has been my thing lately. It is such a simple way to enhance any dressing.
  • Olive oil: The tomatoes and chickpeas are tossed in olive oil for roasting. There is also olive oil in the vinaigrette. Try to use extra virgin olive oil if you can.
  • Salt & pepper: I make sure to season the tomatoes and chickpeas before they roast as well as the vinaigrette with salt and pepper.
Roasted tomatoes and chickpeas on a sheet pan

How To Make A Roasted Tomato Chickpea Quinoa Salad

First, I preheat the oven to 400 degrees F.

Then I toss the tomatoes and chickpeas with olive oil, salt and pepper. I do this right on the sheet pan. There’s no need for a separate bowl. Save yourself something to wash!

I spread out the chickpeas and tomatoes. It is up to you if you want to keep them on separate halves of the sheet pan. It really doesn’t matter. Just make sure that the tomatoes are arranged cut-side up.

After about a half hour, the chickpeas will turn golden brown and crispy. And the tomatoes will wrinkle up at the edges and be juicy in the middle.

Stirring together roasted tomato chickpea quinoa salad

While the tomatoes and chickpeas are in the oven, I go ahead and simmer the quinoa on the stove.

In a small bowl, I whisk together minced garlic, vinegar, olive oil, salt and pepper for the vinaigrette.

Then once the tomatoes and chickpeas are ready, I combine them with the quinoa, scallions and arugula.

Finally, I stir the vinaigrette into the salad.

How To Serve a Tomato Chickpea and Quinoa Salad

This Mediterranean quinoa salad is best served right away. It is good warm or at room temperature.

Since it is a grain salad, it is a great option for a main. But you can also treat it like a side and pair it with something else like roasted or grilled chicken or fish.

I also love to include it in a trio of salads, so I can have a little of this and that!

Roasted Tomato Chickpea Quinoa Salad

Try These Other Quinoa Recipes

Roasted Ratatouille Quinoa
Green Bean White Bean Quinoa
Roasted Broccoli Quinoa Salad
Butternut Squash Black Bean Quinoa
Quinoa Pizza Crust
Butternut Squash and Cauliflower Quinoa
Roasted Vegetable Hummus Quinoa Bowls

Click here to see the step-by-step web story instructions for this recipe!

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Roasted Tomato Chickpea Quinoa Salad

Roasted Tomato Chickpea Quinoa Salad

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: Serves 4 1x
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean

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
  • 115 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

  1. 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.
  2. 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.
  3. 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.
  4. Combine the tomatoes, chickpeas, quinoa, scallions and arugula in a large bowl.
  5. Drizzle the vinaigrette into the salad.
  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: Serves 4 1x
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean

Keywords: quinoa chickpea salad, chickpea tomato salad, mediterranean quinoa salad

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