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Spicy Chickpea Quinoa Salad Recipe

Spicy Chickpea Quinoa Salad

A vibrant and hearty salad featuring spicy roasted chickpeas, fluffy quinoa, and fresh vegetables, all tossed in a creamy lemon-tahini dressing. Perfect for a healthy and satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Spicy Chickpeas
  • 1 x 400g tin of chickpeas rinsed and drained thoroughly
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ¼ tsp chilli flakes or more, to taste
  • A generous pinch of salt and black pepper
For the Salad
  • 180 g uncooked quinoa I use a tri-colour blend
  • 360 ml vegetable stock or water
  • 1 large cucumber diced
  • 250 g cherry tomatoes halved
  • 1 red pepper finely diced
  • 1 small red onion very finely sliced
  • A large handful of fresh flat-leaf parsley chopped
  • A large handful of fresh mint chopped
For the Lemon-Tahini Dressing
  • 60 ml extra virgin olive oil
  • 3 tbsp tahini
  • Juice of 1 large lemon
  • 1 tbsp maple syrup or honey
  • 1 garlic clove minced
  • 2-3 tbsp cold water to thin
  • Salt and pepper to taste

Method
 

  1. Cook the Quinoa: First, it's essential to rinse your quinoa under cold running water for at least 30 seconds. I find this removes any bitterness. Place the rinsed quinoa and the vegetable stock (or water) in a medium saucepan. Bring to a boil, then reduce the heat to a low simmer, cover, and cook for 15 minutes, or until all the liquid has been absorbed.
  2. Rest the Quinoa: Once cooked, remove the pan from the heat and let it stand, still covered, for 5 minutes. This step is crucial for getting that perfect fluffy texture. Afterwards, fluff it up with a fork and set aside to cool slightly. For more on this technique, BBC Good Food has a great guide.
  3. Prepare the Chickpeas: Preheat your oven to 200°C (180°C fan). On a baking tray, toss the thoroughly dried chickpeas with 1 tbsp of olive oil, smoked paprika, cumin, garlic powder, chilli flakes, salt, and pepper. Make sure they are well-coated and spread in a single layer.
  4. Roast the Chickpeas: Place the tray in the preheated oven and roast for 15-20 minutes, shaking the tray halfway through. They should be slightly firm and fragrant. What works best for me is watching for them to just start looking a little bit shrunken and golden.
  5. Make the Dressing: While the quinoa and chickpeas are cooking, prepare the dressing. In a small jar or bowl, combine the extra virgin olive oil, tahini, lemon juice, maple syrup, and minced garlic. Whisk vigorously until smooth. Add 2-3 tablespoons of cold water, one at a time, until you reach your desired consistency. Season with salt and pepper.
  6. Chop the Vegetables: Prepare all your fresh ingredients. Dice the cucumber and red pepper, halve the cherry tomatoes, finely slice the red onion, and chop the parsley and mint. Having everything ready makes assembly a breeze.
  7. Assemble the Salad: In a large salad bowl, combine the slightly cooled quinoa, the roasted chickpeas, cucumber, tomatoes, red pepper, red onion, and fresh herbs.
  8. Dress and Serve: Pour the lemon-tahini dressing over the salad and toss gently until everything is evenly coated. You can serve it immediately while the chickpeas are still warm, or let it chill in the fridge for 30 minutes for the flavours to meld.

Notes

For meal prep, store the dressing separately and combine just before serving to keep the vegetables crisp. The salad will keep for up to 3 days in the refrigerator.