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In recent years, the culinary landscape has seen a significant shift towards healthier eating habits. Salads, once relegated to the role of a side dish, have taken center stage in modern cuisine, celebrated for their vibrant colors, diverse textures, and nutritional benefits. Among the myriad of salad options available, the Maple Mustard Roasted Chickpea & Quinoa Salad stands out as a wholesome and satisfying choice. This salad not only combines a medley of flavors but also incorporates nutrient-dense ingredients that make it a powerhouse meal.

Maple Mustard Roasted Chickpea & Quinoa Salad

Discover the vibrant flavors and nutritional benefits of the Maple Mustard Roasted Chickpea & Quinoa Salad. This wholesome dish combines roasted chickpeas, fluffy quinoa, and a colorful array of fresh vegetables, all tossed in a delightful maple-Dijon dressing. Packed with plant-based protein and fiber, it's not just a salad—it's a satisfying, nutrient-rich meal perfect for any occasion. Enjoy a burst of flavors while nourishing your body with this tasty recipe!
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Ingredients
  

For the Roasted Chickpeas:

1 can (15 oz) chickpeas, drained and thoroughly rinsed

2 tablespoons olive oil

2 tablespoons pure maple syrup

1 tablespoon Dijon mustard

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

For the Quinoa:

1 cup quinoa, thoroughly rinsed

2 cups water or vegetable broth (for added flavor)

1/2 teaspoon salt

For the Salad:

1 cup cherry tomatoes, halved

1 cucumber, diced into bite-sized pieces

1 bell pepper (any color), chopped into small pieces

1/4 of a red onion, finely chopped

1/4 cup fresh parsley, roughly chopped

1/4 cup crumbled feta cheese (optional, for a savory note)

For the Dressing:

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon pure maple syrup

Salt and freshly ground black pepper, to taste

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Roast the Chickpeas: In a medium-sized mixing bowl, add the drained and rinsed chickpeas. Pour in the olive oil, maple syrup, Dijon mustard, and sprinkle with smoked paprika, salt, and pepper. Toss everything together until the chickpeas are evenly coated with the mixture. Spread the chickpeas onto a baking sheet lined with parchment paper in a single layer. Roast in the preheated oven for 25 to 30 minutes, or until they are crispy and golden brown. Make sure to shake the pan halfway through to ensure even roasting.

      Cook the Quinoa: While the chickpeas are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa with water or vegetable broth and salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for approximately 15 minutes, or until all the liquid is absorbed. Once done, remove from heat and let it sit covered for an additional 5 minutes. Fluff the quinoa with a fork to separate the grains.

        Prepare the Salad Ingredients: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped bell pepper, finely chopped red onion, and freshly chopped parsley.

          Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper until the dressing is well mixed and emulsified.

            Assemble the Salad: Once the chickpeas are roasted and the quinoa is fluffy, add the quinoa and chickpeas to the large bowl with the salad ingredients. Drizzle the dressing over the top and gently toss everything until well coated. If desired, sprinkle the crumbled feta cheese over the salad for an added creamy texture.

              Serve: Allow the salad to sit for about 10 minutes before serving to let the flavors meld together beautifully. It can be enjoyed at room temperature or chilled for a refreshing option.

                Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings

                  - Presentation Tips: For an elegant touch, serve the salad in individual bowls or on a large platter, garnished with extra parsley and a drizzle of maple syrup for visual appeal.