By delicious. magazine
Roasted vegetable and chickpea quinoa salad
Instructions
Prep:15minCook:45min
Bring sun-kissed Greek flavours to your table with this vibrant vegan salad of roasted veg, chickpeas and quinoa. Depending on the season, swap any roasted vegetables into the salad such as aubergines, courgettes, squash, pumpkin, carrots or tomatoes. This recipe is from The Greek Vegetarian Cookbook by Heather Thomas.
Updated at: Thu, 06 Mar 2025 12:25:49 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
27
High
Nutrition per serving
Calories491.9 kcal (25%)
Total Fat23.6 g (34%)
Carbs58.6 g (23%)
Sugars8.3 g (9%)
Protein13.9 g (28%)
Sodium553.8 mg (28%)
Fiber11.6 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2red peppers
or yellow, deseeded and cut into chunks
1red onion
cut into small wedges
2beetroot
large, peeled and cut into small wedges
4garlic cloves
unpeeled
4 Tbspolive oil
200gquinoa
480mlvegetable stock
check it’s vegan and gluten free
400gtin chickpeas
drained and rinsed
1avocado
ripe, stoned, peeled and sliced
1juice lemon
2 tspsumac
caster sugar
3fresh coriander
or flatleaf parsley sprigs, chopped
Instructions
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Notes
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Sweet
Crispy
Makes leftovers
