A Moroccan Salad with Quinoa and Chickapeas -- soon to be your new favorite lunch! This healthy and hearty vegan quinoa chickpea salad is loaded with veggies, plant proteins, and pulled together with a bright and zippy lemon vinaigrette. Salad Recipes Healthy | Salad Recipes for Dinner | Salad | Salad Dressing Recipes | Salad Ideas | Salad Recipes
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 2 cups cucumber chopped 2 cups cherry tomatoes halved 1/2 cup cilantro chopped 1/2 cup Italian parsley chopped 1 can chickpeas And so on.
Instructions:
Step number 1. Preheat the oven to 425 degrees F.
Next, Add the chickpeas to a bowl, and drizzle with lemon juice and olive oil. Mix all spices together in a small dish, then evenly coat chickpeas with the spices.
And now, On a large baking tray, lay out cubed butternut and beets, and spray with olive oil. Leave 1/3 of the baking tray to also lay out chickpeas.
