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Turmeric Roasted Chickpea and Quinoa Salad
by Jamie Vespa on Monday June 27, 2016
Turmeric Roasted Chickpea and Quinoa Salad
Turmeric roasted chickpeas and blistered tomatoes tossed in a mix of quinoa, herbs, toasted almonds and zesty lemon dijon dressing. This nutritious salad is gluten-free, heart-healthy and packed with anti-inflammatory and antioxidant rich ingredients.
Ingredients
  • 1 (16 ounce) can chickpeas, drained and rinsed
  • 1 tsp extra virgin olive oil
  • 1 tsp turmeric
  • ½ tsp garlic powder
  • ¼ tsp coriander
  • 2 cups cherry tomatoes, halved
  • 2 cups cooked quinoa (I like to cook mine in half vegetable stock/half water for more flavor)
  • 3 tbsp freshly chopped parsley
  • 2 tbsp freshly chopped mint
  • 3 tbsp slivered almonds
  • **Lemon Dijon Dressing**
  • 4 tbsp fresh lemon juice (~1 large lemon)
  • 2 tsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • 2 tsp honey
  • Pinch of sea salt and black pepper to taste
Instructions
  1. Preheat oven to 425 degrees F
  2. Rinse chickpeas in a colander, shake off excess water and discard any loose shells. Transfer chickpeas to a bowl and lightly dab with a paper towel until mostly dry.
  3. Add olive oil, turmeric, garlic powder, coriander and a pinch of salt and pepper. Mix well.
  4. Spread the chickpeas out on a baking sheet and add halved tomatoes. Try not to overcrowd tomatoes and chickpeas or they won't crisp up. Bake for 30-40 minutes, tossing once halfway through.
  5. In the meantime, add lemon dijon dressing ingredients to a large bowl and whisk to combine. Add quinoa, parsley and mint. Allow roasted chickpeas and tomatoes to cool for ~5 minutes before also adding to bowl.
  6. Mix all ingredients until well-combined. Mix in slivered almonds and top with additional herbs (if desired) and serve.
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Nutrition Information
Serving size: 1 heaping cup prepared Calories: 233 Fat: 12 gm Saturated fat: 1.5 gm Carbohydrates: 27 gm Sugar: 5 gm Sodium: 173 mg Fiber: 5 gm Protein: 6.5 gm

Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.