Crispy Quinoa + Chickpea Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 -6
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Calories
545 kcal
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Course
Main Course
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Cuisine
American
Crispy Quinoa + Chickpea Salad
Description
This salad starts by cooking quinoa until tender, then baking it with garlic, salt, pepper, chili flakes, olive oil, lemon juice, and zest to create a crispy grain with bright citrus notes. Simultaneously, chickpeas are seasoned and roasted until their skins crisp, adding hearty texture and savory flavor to the dish.
The fresh pear and fennel salad contributes delicate sweetness, crunchy texture, and aromatic freshness. Sliced pears and fennel combine with chopped parsley and cilantro, dressed with red wine vinegar, olive oil, salt, and pepper for balance. A dollop of plain Greek yogurt adds creaminess and coolness to the final plated dish.
This salad works well as a light lunch or side, offering a mix of textures from crispy quinoa and chickpeas to crisp pear and tender fennel. It highlights contrasting flavors of savory, spicy, sweet, and tangy components. Preparing the crispy quinoa in advance can save time and make assembly quicker.
Ingredients
For the quinoa
- 1 cup quinoa dry, cooked
- 3 garlic cloves, pressed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp chili flakes
- 1/4 cup olive oil
- juice lemon of 1
- zest lemon from 1 lemon
For the chickpeas
- 19oz can chickpeas drained and rinsed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the pear fennel salad
- 2 pear ripe, sliced thin
- 1 fennel large, sliced thin
- 2 tbsp parsley fresh, minced
- 2 tbsp cilantro fresh, minced
- 1/2 cup walnuts chopped
- 3 tbsp olive oil
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp red wine vinegar
- 1 cup yogurt plain, Greek
Instructions
- Preheat the oven to 425F and line two large baking sheets with parchment paper.
For the quinoa
- Cook the grains according to package instructions. Set aside.
- After the quinoa is cooked, add it to one of the baking sheets along with the pressed garlic, salt, pepper, chili flakes, olive oil, lemon juice and lemon zest. Toss to combine and then flatten out into a single layer on the pan. Bake for 30-35 minutes or until the quinoa is starting to crisp up. Set aside when done.
For the chickpeas
- To another large sheet pan lined with parchment paper add the drained/rinsed chickpeas, olive oil, salt and pepper. Toss to combine and bake for 20-25 minutes or until crispy *if it fits in the oven while the quinoa is baking, add this pan to the oven at the same time* Set aside when done.
For the pear fennel salad
- Assemble the pear salad by making the dressing - whisk together the olive oil, red wine vinegar, salt and pepper. To a medium bowl add the sliced pear, sliced fennel, parsley, cilantro and walnuts. Toss with the dressing.
Assemble the final dish
- Finally, assemble the final dish - to a large serving platter or bowl spread the greek yogurt on the bottom and then top with the baked grains and finally the pear-fennel salad.
Notes
- Prepare the crispy quinoa in advance to save time during salad assembly.
- If you enjoy this salad, consider trying a Quinoa + Edamame Salad with Creamy Mango Dressing for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 50.1g | 17% |
| Protein | 16g | 32% |
| Fat | 33.6g | 52% |
| Saturated Fat | 5.1g | 26% |
| Polyunsaturated Fat | 8.9g | 52% |
| Monounsaturated Fat | 17.8g | 89% |
| Cholesterol | 6.2mg | 2% |
| Sodium | 1263.5mg | 53% |
| Fiber | 10g | 40% |
| Sugar | 11.1g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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