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In the world of salads, the Maple Mustard Roasted Chickpea & Quinoa Salad stands out as a vibrant, nutritious option that caters to both taste and health. This dish combines the crunch of roasted chickpeas with the fluffy texture of quinoa, all brought together by a delightful balance of sweet maple syrup and tangy mustard. It not only serves as a filling main dish but also makes for a colorful side at gatherings, picnics, or meal-prepping for the week ahead. As more individuals turn to plant-based diets or seek to incorporate healthy meals into their routines, this salad emerges as a go-to favorite, rich in both flavor and nutrition.

Maple Mustard Roasted Chickpea & Quinoa Salad

Discover the deliciousness of Maple Mustard Roasted Chickpea & Quinoa Salad, a vibrant and nutritious dish perfect for any occasion. This salad features crunchy roasted chickpeas and fluffy quinoa, enhanced by a delightful dressing of sweet maple syrup and tangy mustard. With fresh veggies adding color and texture, it's both a hearty main dish and an appealing side. Packed with plant-based protein and essential nutrients, this salad is an excellent choice for meal prep or a wholesome lunch at home. Enjoy a blend of flavors that is as satisfying to the taste buds as it is good for you!
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Ingredients
  

For the Roasted Chickpeas:

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

2 tablespoons pure maple syrup

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

For the Quinoa Salad:

1 cup quinoa

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, finely chopped

½ cup red bell pepper, diced

¼ cup fresh parsley, chopped

Juice of 1 fresh lemon

Salt and freshly ground black pepper, to taste

For the Dressing:

3 tablespoons olive oil

1 tablespoon pure maple syrup

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

Salt and freshly ground black pepper, to taste

Instructions
 

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

    Prepare the Chickpeas: In a large mixing bowl, toss together the drained chickpeas with olive oil, maple syrup, Dijon mustard, smoked paprika, salt, and pepper. Ensure the chickpeas are uniformly coated with the mixture for optimal flavor.

      Roast the Chickpeas: Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Place in the preheated oven and roast for 25-30 minutes, stirring halfway through the cooking time. They should roast until crispy and golden brown.

        Cook the Quinoa: Meanwhile, rinse the quinoa thoroughly under cold water to remove its natural bitterness. In a medium saucepan, combine the rinsed quinoa with the vegetable broth (or water). Bring it to a boil, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed. Once done, remove it from heat and let it rest, covered, for an additional 5 minutes before fluffing with a fork.

          Prepare the Vegetables: In a large mixing bowl, combine the cooked quinoa with cherry tomatoes, cucumber, red onion, red bell pepper, and chopped parsley. Squeeze the fresh lemon juice over the mixture and season with salt and pepper. Toss everything together gently until combined.

            Make the Dressing: In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, along with a pinch of salt and pepper. Whisk until the ingredients are fully emulsified.

              Combine Everything: Once the roasted chickpeas are ready, add them into the quinoa salad. Drizzle the dressing over the top and toss everything together gently to ensure even distribution.

                Serve: You can serve this salad immediately for a warm dish, or refrigerate it for 30 minutes to 1 hour to allow the flavors to meld beautifully. Enjoy your delightful and nutritious Maple Mustard Roasted Chickpea & Quinoa Salad!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                    - Presentation Tips: Serve the salad in a large, colorful bowl, and garnished with extra chopped parsley for a vibrant touch. Consider adding a few toasted pumpkin seeds on top for an extra crunch!