Roasted Vegetable, Chickpea and Quinoa Salad
Recipe type: Salad
Serves: 6 servings
Roasted Vegetables
  • 2 medium zucchini, cut in chunks
  • 1 medium eggplant, cut in chunks
  • 3 Tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup olive oil
  • 2 Tablespoons lemon juice
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic
  • 1 teaspoon cumin
  • 1 teaspoon dried parsley
  • 1 cup raw quinoa, cooked according to package directions
  • 1 can chickpeas, drained
Roast the Vegetables:
  1. Preheat oven to 425. Line a baking sheet with parchment paper.
  2. Place zucchini, eggplant, oil, salt and pepper on pan and toss to combine.
  3. Bake for about 45-55 minutes, until the vegetables start to brown. Remove from oven and set aside to cool.
Prepare Dressing:
  1. Combine all dressing ingredients in a small bowl and whisk to combine. Set aside.
Assemble Salad:
  1. Combine quinoa, chickpeas, roasted vegetables and dressing in a large bowl and toss to coat.
Plan Ahead:
  1. This salad can be stored in the fridge for a day or two before serving.
Recipe by Overtime Cook at