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As the world increasingly shifts towards healthier eating habits, plant-based salads have gained immense popularity. They are no longer just a side dish but have transformed into vibrant, nutrient-packed meals that satisfy both hunger and taste buds. Among the myriad of salad options, the Crunchy Maple Mustard Roasted Chickpea & Quinoa Salad stands out as a nutritious and delicious choice. This salad not only combines a medley of flavors and textures but also brings together wholesome ingredients that contribute to a balanced diet.

Maple Mustard Roasted Chickpea & Quinoa Salad

Discover the flavors of the Crunchy Maple Mustard Roasted Chickpea & Quinoa Salad, a vibrant and nutritious meal that transforms plant-based ingredients into a satisfying dish. Enjoy the nutty crunch of roasted chickpeas, fluffy quinoa, and fresh vegetables, all brought together by a sweet-tangy maple mustard dressing. Perfect for lunch, dinner, or potlucks, this salad is not only delicious but also packed with protein and fiber, making it a wholesome option for any occasion. Embrace healthier eating with this delightful recipe!
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Ingredients
  

For the Roasted Chickpeas:

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

2 tablespoons maple syrup

2 tablespoons Dijon mustard

1 teaspoon smoked paprika

½ teaspoon garlic powder

Salt and pepper, to taste

For the Quinoa Salad:

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

½ cucumber, diced

½ red onion, finely chopped

¼ cup fresh parsley, chopped

¼ cup feta cheese, crumbled (optional)

For the Dressing:

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

Salt and pepper, to taste

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Instructions
 

Preheat the Oven:

    Preheat your oven to 400°F (200°C).

      Prepare the Chickpeas:

        In a mixing bowl, combine the drained chickpeas, olive oil, maple syrup, Dijon mustard, smoked paprika, garlic powder, salt, and pepper. Toss until the chickpeas are well-coated.

          Roast the Chickpeas:

            Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy, stirring halfway through to ensure even cooking.

              Cook the Quinoa:

                In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce the heat to low, and cover. Simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork.

                  Prepare the Vegetables:

                    While the quinoa and chickpeas are cooking, chop the bell pepper, cherry tomatoes, cucumber, red onion, and parsley. If using, crumble the feta cheese and set aside.

                      Make the Dressing:

                        In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.

                          Assemble the Salad:

                            In a large bowl, combine the cooked quinoa, roasted chickpeas, diced vegetables, and parsley. Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning if needed.

                              Serve:

                                Serve immediately, or let it chill in the fridge for 30 minutes to allow the flavors to meld. Enjoy your delicious Crunchy Maple Mustard Roasted Chickpea & Quinoa Salad!

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                                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4