This tasty turmeric roasted chickpea and quinoa salad would be a hit at any potluck and is also perfect for packing for lunch. It’s gluten-free and vegan making it suitable for a variety of diets.
Recently, I have been trying to include more turmeric in my cooking. Turmeric is a root that is often ground into a powder and used alone or as part of curry. While not often found in classic nordic cooking, turmeric is packed with natural anti-inflammatory properties, and who doesn’t want that? I recently came across this recipe for Turmeric Roasted Chickpea and Quinoa Salad by Jamie over at Dishing Out Health. It’s been sitting in my pile of printed “to-try” recipes and I couldn’t wait to try it out!
Jamie is a Florida-residing Registered Dietitian who is passionate about food, health, and fitness. Her site, Dishing Out Health, is filled with beautiful photos and nutritious recipes suited to a variety of different diets. I love her mission of inspiring people to get in the kitchen, try new recipes, and hopefully discover that healthful eating doesn’t have to be boring or unsatisfying. I couldn’t agree more!
I was immediately drawn to this recipe because I have been working on including more turmeric, a natural anti-inflammatory) in my cooking. It’s also the time of year when you want new, fresh salad ideas both for lunches and entertaining. This one is great as it’s suitable for a variety of diets and can be easily adapted to the ingredients you have on hand.
I made this recipe pretty much exactly the way Jamie did, including cooking the quinoa in some stock. Some of the changes I made included using half tomatoes and half diced zucchini (the zucchini was just calling out to me to jump into this recipe). I also roasted the zucchini and tomatoes on a different sheet pan than the chickpeas and ended up taking them out a little earlier than the chickpeas. Finally, I added some arugula because I had it on hand and figured you can’t go wrong with a little extra green!
This salad is also fun because you can present it like the currently popular “power bowl” and then add the dressing and toss when ready to eat. The dressing is a key element of this salad. Who knew that a simple combination of extra virgin olive oil, freshly squeezed lemon, Dijon mustard, and honey could be so delicious when tossed with a quinoa salad!
- 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
- Preheat oven to 425 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.
- Toast sunflower seeds (or almonds) on small skillet over medium-high heat for 3-4 minutes or until fragrant and starting to brown.
- Make dressing: In a small bowl, whisk together lemon juice, mustard, 2 tablespoons of EVOO, and maple syrup.
- 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.
- NOTE: to keep chickpeas crunchier wait and add just before serving
Thanks for the inspiration Jamie!