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Fresh vegetables are the backbone of any salad, providing not just flavor but also essential nutrients that enhance the overall health benefits of your meal. For the Crunchy Maple Mustard Roasted Chickpea & Quinoa Salad, vibrant vegetables such as bell peppers, cucumbers, and red onion are essential to achieving a delightful crunch and an array of flavors.

Maple Mustard Roasted Chickpea & Quinoa Salad

Discover the vibrant Crunchy Maple Mustard Roasted Chickpea & Quinoa Salad, a delicious meal that perfectly balances taste and nutrition. This salad features protein-packed roasted chickpeas and fluffy quinoa, all dressed in a tangy maple mustard vinaigrette. Fresh vegetables add color and nutrients, while the texture contrast delights every bite. Perfect as a standalone dish or side, this salad is sure to impress at lunch, dinner, or any gathering. Enjoy a wholesome, satisfying meal!
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Ingredients
  

For the Roasted Chickpeas:

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

2 tablespoons pure maple syrup

2 tablespoons Dijon mustard

1 teaspoon smoked paprika

½ teaspoon garlic powder

Salt and black pepper, to taste

For the Quinoa Salad:

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 bell pepper (any color), diced into bite-sized pieces

1 cup cherry tomatoes, halved

½ cucumber, diced

½ red onion, finely chopped

¼ cup fresh parsley, finely chopped

¼ cup feta cheese, crumbled (optional for a tangy Creaminess)

For the Dressing:

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon pure maple syrup

1 teaspoon Dijon mustard

Salt and black pepper, to taste

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Instructions
 

Preheat the Oven:

    Preheat your oven to 400°F (200°C) to get it hot and ready for the chickpeas.

      Prepare the Chickpeas:

        In a mixing bowl, combine the drained and rinsed chickpeas with olive oil, maple syrup, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper. Toss everything thoroughly to ensure the chickpeas are evenly coated with the flavors.

          Roast the Chickpeas:

            Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 25-30 minutes, stirring halfway through the cooking time to promote even crisping. They should emerge golden brown and delightfully crunchy.

              Cook the Quinoa:

                In a medium saucepan, bring the vegetable broth (or water) to a robust boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer gently for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed. Once done, remove from heat and let it sit covered for an additional 5 minutes before fluffing it with a fork.

                  Prepare the Vegetables:

                    While the quinoa and chickpeas are cooking, chop the bell pepper, cherry tomatoes, cucumber, and red onion into small pieces. Finely chop the fresh parsley, and if using, crumble the feta cheese into small bits and set aside.

                      Make the Dressing:

                        In a small bowl or jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and black pepper. Whisk vigorously until all components are well blended and emulsified.

                          Assemble the Salad:

                            In a large serving bowl, combine the fluffy quinoa, roasted chickpeas, diced vegetables, and parsley. Drizzle the prepared dressing over the top and toss gently to combine all the elements without crushing the chickpeas or vegetables. Taste and adjust seasoning as necessary.

                              Serve:

                                Enjoy the salad immediately for maximum crunch, or let it chill in the fridge for 30 minutes to allow the flavors to develop further. This salad is vibrant and refreshing, perfect for a light lunch or as a side dish at dinner!

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

                                      - Presentation Tips: Serve in a large, shallow bowl for an appealing display, and sprinkle additional parsley or crumbled feta on top for a pop of color. Consider serving with lemon wedges on the side for a zesty garnish!