It was a sunny afternoon at the local farmer’s market, the air filled with the fragrances of fresh produce and spices from nearby stalls. As I wandered through the vibrant displays, a bright pile of chickpeas caught my eye, glistening under the sunlight. They reminded me of the many times I had experimented with these little legumes, transforming them into hearty salads that never failed to impress. That day, I decided to create a dish that would not only celebrate the humble chickpea but also elevate it with vibrant flavors and textures. Thus, the Spiced Chickpea & Quinoa Salad with Citrus Vinaigrette was born.
Ingredients
1 cup quinoa
2 cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, finely chopped
1 avocado, diced
1/4 cup fresh cilantro, chopped
1/4 cup feta cheese, crumbled (optional)
Citrus Vinaigrette
1/4 cup olive oil
Juice of 1 lemon
Juice of 1 orange
1 teaspoon honey or maple syrup
Salt and pepper to taste
Instructions
Start by cooking the quinoa. Rinse it under cold water to remove any bitterness, then combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
While the quinoa is cooking, preheat your oven to 400°F (200°C). In a mixing bowl, toss the drained chickpeas with olive oil, smoked paprika, cumin, cayenne pepper, salt, and black pepper. Spread them evenly on a baking sheet and roast in the oven for 20-25 minutes, or until they are golden and crispy. This will add a delightful crunch to your salad.
As the chickpeas roast, prepare the citrus vinaigrette. In a small bowl, whisk together olive oil, lemon juice, orange juice, honey or maple syrup, and a pinch of salt and pepper. Adjust to taste if needed, allowing the bright and zesty flavors to shine through.
Once the quinoa has cooled and the chickpeas are perfectly roasted, it’s time to bring everything together. In a large salad bowl, combine the quinoa, roasted chickpeas, cherry tomatoes, cucumber, red onion, avocado, and fresh cilantro. Gently drizzle the citrus vinaigrette over the salad and toss to combine, ensuring that every ingredient is coated in the vibrant dressing.
If you’re feeling indulgent, sprinkle some crumbled feta cheese on top for an added layer of flavor. Serve this salad chilled or at room temperature, and watch as it becomes the star of any gathering. Each bite bursts with freshness, warmth from the spices, and the creamy goodness of avocado.
This Spiced Chickpea & Quinoa Salad is not just a dish; it’s an experience that transports you to that sunny day at the market, celebrating the beauty of simple yet extraordinary ingredients. Enjoy your culinary adventure!