Quinoa Chickpea Salad with Roasted Tomatoes

Quinoa salad with chickpeas, roasted tomatoes, cucumber, olives and feta in a large bowl.

5 from 3 votes

Quinoa Chickpea Salad with Roasted Tomatoes

With a mix of Mediterranean flavors and ingredients, this quinoa chickpea salad is a hearty salad that can be enjoyed as a side or main dish.

Prep Time10

Cook Time30

Total Time40

Course: Salad

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For tomatoes

1 pint cherry tomatoes or grape tomatoes halved
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For quinoa

1 cup quinoa rinsed
1-3/4 cups water

For vinaigrette

2 garlic cloves minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons red wine vinegar
1/4 cup olive oil

For salad

1 15-ounce can chickpeas drained and rinsed
1 cup diced cucumbers
1/2 cup roughly chopped pitted Kalamata olives
1/4 cup finely chopped red onions
1/4 cup chopped walnuts
1/4 cup crumbled feta plus more for serving
3 tablespoons chopped parsley plus more for serving

Instructions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Toss the tomatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on the pan. Arrange them in a single layer, cut side up. Roast the tomatoes for 25-30 minutes until they are wrinkle but still juicy.
Make the quinoa while the tomatoes are in the oven. Combine the quinoa and water in a medium saucepan. Bring to a boil, reduce heat to low and simmer for 12 minutes until the quinoa is cooked and has absorbed the water. Remove the quinoa from the heat. Let stand covered for 5 minutes. Then fluff it with a fork.
To make the vinaigrette, whisk the garlic, mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, red wine vinegar and 1/4 cup olive oil in a small bowl.
In a large bowl, combine the quinoa, roasted tomatoes, chickpeas, cucumbers, olives, onions, walnuts, feta and parsley.
Pour the vinaigrette into the salad and stir to combine. Transfer into a serving bowl and top with additional feta and parsley as desired.

Video

Notes

It is optional, but you can remove the skins from the chickpeas before stirring them into the salad.

Crumbled goat cheese or grated parmesan can be substituted for feta cheese.

Instead of walnuts, you can use chopped almonds or pine nuts.

The quinoa, roasted tomatoes and vinaigrette can be made up to 3 days in advance. Store them in separate airtight containers in the refrigerator. Let them sit out at room temperature for 15 minutes before assembling the salad.

You can store leftovers in the fridge up to 4 days.

Optional additions: leafy greens (such as chopped kale, arugula or spinach), chopped hard-boiled eggs, roasted or grilled chicken or shrimp

Nutrition