Quinoa and Chickpea Salad with Roasted Vegetables

Quinoa and Chickpea Salad with Roasted Vegetables: This salad is a great way to use up leftover roasted vegetables. It's also a good source of protein and fiber, and can be served warm or cold.

I first had this salad at a potluck a few years ago. It was so good that I asked the person who made it for the recipe. She told me that she had adapted it from a recipe she found in a magazine. I've been making it ever since, and it's always a hit.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup quinoa
• 1 cup chickpeas, cooked
• 1 cup roasted vegetables (such as broccoli, carrots, or zucchini)
• 1/2 cup red onion, chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook the quinoa according to the package directions.
2. In a large bowl, combine the quinoa, chickpeas, roasted vegetables, red onion, feta cheese, olive oil, lemon juice, salt, and black pepper.
3. Stir until combined.
4. Serve immediately or chill for later.

Why It Works

• Quinoa and chickpeas are both good sources of protein and fiber.
• Roasted vegetables add flavor and nutrition to the salad.
• The lemon juice and olive oil dressing adds a bright, tangy flavor to the salad.
• The feta cheese adds a salty, creamy flavor to the salad.
• This salad can be served warm or cold, making it a versatile dish.