Turmeric Roasted Chickpea and Quinoa Salad
Prep time
Cook time
Total time
This tasty turmeric roasted chickpea salad is perfect for lunch, potlucks, and picnics on the beach. gluten-free, vegan, anti-inflammatory
Recipe type: lunch, dinner, entertaining
Serves: 4-6
  • 1 cup quinoa, rinsed
  • 1½ cups low sodium vegetable stock
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 teaspoon + 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • ¼ teaspoon coriander
  • Sea salt to taste
  • Freshly ground pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 cup diced zucchini
  • 3 tablespoons sunflower seeds (or slivered almonds)
  • Juice of 1 large lemon (about 3-4 tablespoons)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons maple syrup
  • 1 cup arugula
  • 2-3 tablespoons chopped parsley
  • 2 tablespoons chopped mint
  1. Preheat oven to 425 degrees F.
  2. Add quinoa and stock to a medium pot over high heat and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and then let stand for 5 minutes covered. Then remove cover to let cool.
  3. Meanwhile, drain and rinse chickpeas. Transfer to a clean tea towel spread out on counter or baking sheet and fold towel over the peas to gently dry them.
  4. Add chickpeas to a bowl and then add 1 teaspoon of EVOO, turmeric, garlic powder, coriander, a pinch of salt, and a few grinds of pepper. Toss or stir gently to combine.
  5. Line 2 rimmed baking sheets with parchment paper. On one spread out the chickpeas, on the other, spread out the zucchini and tomatoes. Sprinkle zucchini and tomatoes with a pinch of salt.
  6. Roast on convection setting in the oven for 15 minutes. Remove tomatoes and zucchini if done, or continue to roast for another 5 minutes. Shake chickpeas around and continue to roast for another 5-15 minutes; check every 5 minutes since every oven is different and to prevent burning.
  7. Toast sunflower seeds (or almonds) on small skillet over medium-high heat for 3-4 minutes or until fragrant and starting to brown.
  8. Make dressing: In a small bowl, whisk together lemon juice, mustard, 2 tablespoons of EVOO, and maple syrup.
  9. Add quinoa to a large, low rimmed bowl. Add mint, parsley, and dressing and toss to combine, reserving a little dressing. Then carefully fold in the rest of the ingredients (roasted veggies, chickpeas, sunflower seeds, and chickpeas) and drizzle with the rest of the dressing. Season with additional salt and pepper if desired.
  10. NOTE: to keep chickpeas crunchier wait and add just before serving
Too hot to turn the oven on? Try adding diced grilled veggies and store-bought roasted chickpeas instead.
Recipe by Hälsa Nutrition at https://halsanutrition.com/turmeric-roasted-chickpea-quinoa-salad/