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Roasted Broccoli, Chickpea, and Quinoa Salad with Garlic Herb Vinaigrette

Introduction

Roasted Broccoli, Chickpea, and Quinoa Salad with Garlic Herb Vinaigrette is a delicious and healthy dish. This salad is packed with flavors and nutrients, making it perfect for lunch or dinner. The combination of roasted broccoli, protein-rich chickpeas, and fluffy quinoa creates a satisfying meal that everyone will enjoy.

Why Make This Recipe

This salad is not only tasty, but it is also good for you! Broccoli is full of vitamins, chickpeas add protein and fiber, and quinoa is a great source of whole grains. The garlic herb vinaigrette brings everything together with a burst of flavor. It’s quick to prepare and perfect for meal prep. You can enjoy it fresh or store it for later.

How to Make Roasted Broccoli, Chickpea, and Quinoa Salad with Garlic Herb Vinaigrette

Making this salad is simple! Follow these easy steps to create a nutritious and vibrant dish.

Ingredients

1 large head of broccoli, cut into florets
1 (15-ounce) can chickpeas, rinsed and drained
1 cup cooked quinoa
1/2 cup red onion, thinly sliced
1/4 cup sunflower seeds
1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Preheat your oven to 400°F (200°C).
Toss the broccoli florets with 1 tablespoon of olive oil, salt, and black pepper on a baking sheet.
Roast the broccoli for 20-25 minutes, or until it is tender and slightly browned.
While the broccoli is roasting, prepare the vinaigrette. In a small bowl, whisk together olive oil, lemon juice, minced garlic, parsley, chives, oregano, salt, and pepper.
In a large bowl, combine the roasted broccoli, chickpeas, cooked quinoa, and red onion.
Pour the vinaigrette over the salad and toss gently to coat all ingredients.
Sprinkle with sunflower seeds.
Serve immediately or chill for later.

How to Serve Roasted Broccoli, Chickpea, and Quinoa Salad with Garlic Herb Vinaigrette

This salad can be served as a main dish or a side. It tastes great on its own or paired with grilled chicken or fish. You can serve it chilled or at room temperature.

How to Store Roasted Broccoli, Chickpea, and Quinoa Salad with Garlic Herb Vinaigrette

You can store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The flavors will deepen as it sits, making it even tastier!

Tips to Make Roasted Broccoli, Chickpea, and Quinoa Salad with Garlic Herb Vinaigrette

Make sure to cut the broccoli florets into similar sizes for even roasting.
Feel free to add other favorite vegetables like bell peppers or carrots.
Adjust the vinaigrette to suit your taste; you can add more lemon juice or herbs if you like.

Variation

You can make this salad with different grains like farro or barley instead of quinoa. You can also use different nuts or seeds to change up the crunch.

FAQs

Q: Can I use frozen broccoli instead of fresh?
A: Yes, you can use frozen broccoli! Just make sure to thaw and drain it before roasting.

Q: Is this salad vegan?
A: Yes, this salad is completely vegan and gluten-free!

Q: Can I make this salad ahead of time?
A: Absolutely! You can prepare it a day in advance, just add the sunflower seeds right before serving to keep them crunchy.

Enjoy making this beautiful and nutritious Roasted Broccoli, Chickpea, and Quinoa Salad with Garlic Herb Vinaigrette. It’s sure to be a hit!