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Crispy Chickpea Lemon Artichoke Quinoa Salad

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Easy oven roasted chickpeas tossed up with artichokes, herbs, feta, and all the crunch in a simple lemon vinaigrette: this Crispy Chickpea Lemon Artichoke Quinoa Salad is my go-to spring meal prep!

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Whether you’re still in school, commuting to the office, or simply don’t feel like making yourself a new lunch or dinner side EVERY day, you definitely are in need of a good meal prepped grain. You know, a dish you can throw into some tupperware, pull out of the fridge, or even heat up in the microwave for a quick, yet delicious bite?? Yeah, you know the type. Personally, I get tired of your classic Greek salad flavors, and think that the whole throwing raw chickpeas and peppers into a bowl can only satisfy so many cravings. Hence, I sought out to make the best ever easy lunch, side, or base for a bowl that’s actually a bit outside of the box. The result? This Crispy Chickpea Lemon Artichoke Quinoa Salad. And, let me tell you, this spring salad has truly changed my meal prep game.

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The breakdown…

This Crispy Chickpea Lemon Artichoke Quinoa Salad is one of the simplest, yet most flavor packed bowls out there. To start things off, go ahead and get those chickpeas nice and crispy. I love the plant-protein option that comes from good ‘ole garbanzo beans…but, personally, I can’t get behind eating them raw. I know that’s probably an unpopular opinion, but I just prefer them pureed or crisped up. Plus, for this salad, I love the crispy, salty texture that comes from a slightly crisp, yet not too dry chickpea. 

To achieve this result, my number one tip is to rinse, drain, AND FULLY DRY your chickpeas before popping them onto your sheet pan. If your chickpeas are still wet, they will not crisp up at all. It will be frustrating, trust me. Instead, dry them up, toss them in some oil and A LOT of seasoning, and send them to the oven. The crisp of the garlic powder and the cheesy flavor of the nutritional yeast (+ salt and pepper) will create the best ever bite. The only issue with these will be trying to not eat them all before tossing them into your salad!!

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the lemon vinaigrette…

While those chickpeas are roasting, the next step to this Crispy Chickpea Lemon Artichoke Quinoa Salad is to get that simple lemon vinaigrette out of the way. I kept this dressing very simple and light. I honestly don’t love a crazy creamy texture with quinoa — the textures just get too mushy. Instead an olive oil based vinaigrette brings in the perfect light coating. Then, with fresh acidic flavors like lemon and red wine vinegar, some sweetness from a bit of honey, a cheesy bite from the nutritional yeast (or this seasoning from Trader Joes), and s&p to round things off, this vinaigrette truly becomes simplicity at its finest. 

assemble…

With your chickpeas and vinaigrette underway, it’s time to get to assembling everything! You want to start off with a base of your favorite grain. I like going with white or red quinoa. White is a bit softer, and red has a bit more of a bite, so it really just depends on my mood. Besides that, though, you could totally use farro, rice, couscous, or any other grain. A pasta, like orzo, would even be delicious!

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Then, you’ve gotta go in with so many of those artichokes. Any artichokes will work, but I like the type that has been marinating in a jar with seasonings and oils. You could even roast your own, if you would like (although that’s a labor intensive process typically). Finally, go in with tons of fresh mint and parsley for that fresh bite, and finish everything off with some creamy salty feta. Oh, and some toasted almonds, too! The textures are all there, and the flavors are immaculate together. While you could throw some extra veggies, like zucchini, arugula, or asparagus, in there, I really don’t think it’s necessary. This Crispy Chickpea Lemon Artichoke Quinoa Salad truly has it all.

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how to serve it up…

This Crispy Chickpea Lemon Artichoke Quinoa Salad is the easiest recipe to whip up for a quick weeknight dinner, or even to prep to eat for lunches throughout the week. Personally, I love to serve this on the side of a protein, such as my Seared Salmon with Smashed Peas, a simple grilled skirt steak, or some Chicken Souvlaki Skewers for an easy well-rounded dinner. Then, I always make extras to eat as a meatless lunch the next day. Really, though, there is no bad way to devour this salad. It’s truly the best!

I hope you love this Crispy Chickpea Lemon Artichoke Quinoa Salad as much as I do! Let me know what you think in the comments below:))

Crispy Chickpea Lemon Artichoke Quinoa Salad

Recipe by Annie PatrickCourse: Main Course, Side dishCuisine: American, FusionDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

25

minutes
Total time

35

minutes


Easy oven roasted chickpeas tossed up with artichokes, herbs, feta, and all the crunch in a simple lemon vinaigrette: this Crispy Chickpea Lemon Artichoke Quinoa Salad is my go-to spring meal prep!

Ingredients

  • crispy chickpeas:
  • 1 15 oz chickpeas, rinsed and drained and pat dry

  • olive oil or olive oil spray, to coat

  • 1-2 tbsp garlic powder, to coat

  • 1-2 tsp nutritional yeast, to coat

  • Salt and pepper, to taste

  • lemon vinaigrette:
  • ⅓ cup olive oil

  • 1 lemon, juiced

  • 2 tbsp red wine vinegar

  • 1 tbsp honey

  • 1 tsp nutritional yeast

  • Salt and pepper, to taste

  • salad:
  • 1 cup quinoa (red or white), prepared according to package

  • 12 oz marinated artichokes, drained and roughly chopped

  • ½ cup fresh mint, roughly torn

  • ¾ cup fresh parsley, roughly chopped

  • ½ cup feta cheese, crumbled

  • ¼ cup almonds, toasted and chopped

Instructions

  • Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
  • Toss your chickpeas with olive oil, salt, pepper, garlic powder, and nutritional yeast. Spread out on the baking sheet and transfer to the oven. Roast for about 25 minutes, flipping halfway through. Remove from the oven when the chickpeas are crisp and golden (but not completely dried out).
  • Meanwhile, in a small bowl, whisk together all of the lemon vinaigrette ingredients.
  • In a large bowl, toss the vinaigrette with some of the crispy chickpeas and the remainder of the salad ingredients. Serve at any temperature and enjoy!
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