Quinoa and Chickpea Salad with Roasted Fennel
A bright and flavorful salad that is perfect for a light lunch or dinner. The quinoa and chickpeas provide protein and fiber, while the roasted fennel adds a touch of sweetness and anise flavor. The parsley and mint add a fresh, herbaceous flavor to the salad, and the lemon vinaigrette ties everything together. This salad is easy to make and can be customized to your liking.
This recipe was inspired by a trip I took to the Middle East. I was particularly taken with the flavors of the region, and I wanted to create a salad that would capture some of those flavors. I started with quinoa and chickpeas, which are both common ingredients in Middle Eastern cuisine. I then added roasted fennel, which adds a touch of sweetness and anise flavor. The parsley and mint add a fresh, herbaceous flavor to the salad, and the lemon vinaigrette ties everything together. This salad is a delicious and healthy way to enjoy the flavors of the Middle East.
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
- 1 cup quinoa
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 fennel bulb, sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Toss fennel with olive oil, salt, and pepper.
- Roast fennel in the preheated oven for 20 minutes, or until tender and slightly browned.
- Meanwhile, cook quinoa according to package directions.
- Combine quinoa, chickpeas, roasted fennel, parsley, and mint in a large bowl.
- Toss to combine.
- Serve immediately or chill for later.
Why It Works
- The combination of quinoa and chickpeas provides a good balance of protein and fiber.
- The roasted fennel adds a touch of sweetness and anise flavor, which complements the other flavors in the salad.
- The parsley and mint add a fresh, herbaceous flavor to the salad.
- The lemon vinaigrette ties everything together and adds a touch of acidity.