Vegan Quinoa Salad with Roasted Vegetables

Looking for a healthy, plant-based meal that’s packed with flavor and nutrition? This Vegan Quinoa Salad with Roasted Vegetables is the perfect combination of protein-rich quinoa, crispy chickpeas, and hearty roasted sweet potatoes and zucchini.

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Prep Time 10

Cook Time 25

Total Time 35

Course Dinner, Lunch, Salad

Cuisine Mediterranean

Servings servings

Calories 450 kcal

Equipment

2 salad bowls

Ingredients

1 cup cooked quinoa
1/2 cup roasted chickpeas
1 small sweet potato (diced and roasted)
1 small zucchini (diced and roasted)
1/2 avocado
1/2 cup cherry tomatoes, halved
1 cup fresh arugula
2 Tbsp fresh parsley, chopped
1 Tbsp hemp seeds
For the Dressing:
2-3 Tbsp extra virgin olive oil
1 Tbsp lemon juice
Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C).
Toss diced sweet potatoes and sliced zucchini with olive oil, salt, and pepper. Spread on a baking sheet.
On a separate section of the sheet, spread chickpeas tossed with a drizzle of olive oil. Roast for 20-25 minutes, until golden and crispy.
If not already cooked, prepare quinoa according to package instructions. Let it cool slightly.
Whisk together extra virgin olive oil, lemon juice, salt, and pepper in a small bowl. In a large bowl, combine cooked quinoa, roasted chickpeas, sweet potatoes, zucchini, avocado, cherry tomatoes, parsley, and arugula.
Drizzle with the lemon dressing and toss gently. Sprinkle hemp seeds on top before serving.
Enjoy fresh or chill for 10-15 minutes for enhanced flavors!

Notes

Nutritional breakdown per serving is approximate (assuming the recipe makes 2 servings).

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 11gFat: 23gSaturated Fat: 3gFiber: 9gSugar: 6gCalcium: 100mgIron: 4mg

Keyword healthy chickpea recipes, high protein, high-protein chickpea dinners, plant-based, plant-based recipes, quinoa, vegan, vegan recipes, vegetables

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