This Roasted Chickpea and Quinoa Salad is the perfect way to bring fall flavors into your bowl. Crispy roasted chickpeas, hearty quinoa and sweet-tart pomegranate arils come together with a savory vinaigrette for a salad that’s satisfying, colorful and packed with texture.

On The 1:1:1 Diet, quinoa and chickpeas are both double-doers (PRO/CARB), making this an easy way to add both protein and fiber to your meal. Want to bump up the protein? Swap the chickpeas for grilled chicken, salmon or shrimp.

Ingredients:

For the Salad:

  • 1 cup quinoa, cooked and cooled
  • 4 cups greens or baby spinach
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup shredded red cabbage
  • 1 cup alfalfa
  • 1/2 cup pomegranate arils
  • 2 tablespoons chopped chives

For the Roasted Chickpeas:

  • 1 can (15 oz) chickpeas, drained and patted dry
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

For the Savory Vinaigrette:

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey (optional)
  • Salt and pepper to taste

Instructions:

Roasted Chickpeas:

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
  3. Spread the chickpeas on a baking sheet and roast for 20-25 minutes or until crispy, shaking the pan halfway through. Set aside to cool.

Savory Vinaigrette:

  1. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, honey (if using), salt, and pepper. Adjust the seasoning to taste.

Assembling the Salad:

  1. In a large bowl, combine cooked quinoa, shredded red cabbage, sprouts, pomegranate arils, and chopped chives.
  2. Add the cooled roasted chickpeas to the salad.
  3. Drizzle the savory vinaigrette over the salad and toss gently to combine.
  4. Serve immediately, garnished with extra chives if desired.