Roasted vegetable and chickpea quinoa salad

Name: Roasted vegetable and chickpea quinoa salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Greek
Ingredients: 2 red or yellow peppers, deseeded and cut into chunks; 1 red onion, cut into small wedges; 2 large beetroot, peeled and cut into small wedges; 4 garlic cloves, unpeeled; 4 tbsp olive oil; 200g quinoaApple-converted-space; 480ml vegetable stock (check it’s vegan and gluten free); 400g tin chickpeas, drained and rinsedApple-converted-space; 1 ripe avocado, stoned, peeled and sliced; Juice 1 lemon; 2 tsp sumac; Pinch caster sugar; A few fresh coriander or flatleaf parsley sprigs, chopped

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: Sun, 15 Mar 2026 00:07:06 GMT