This Roasted Chickpea Quinoa Greek Salad is a vegetarian delight! Crunchy fresh vegetables, filling quinoa and crunchy roasted chickpeas all drizzled with a homemade tzatziki dressing!
A quick update on moi: So I whipped my new apartment into shape only to get food poisoning. I missed orientation yesterday, but I am hoping that if I baby myself one more day, that I’ll be 100% by my first class tomorrow morning. Cross your fingers!
I am so excited to introduce you to Marcie from Flavor the Moments today! I found Marcie’s wonderful site about a year ago and I’ve been going back like an addict ever since! She serves up a mix of healthy dishes, indulgent treats (including these recent red velvet cupcakes!), and comforting meals. I love how she often includes a unique twist on a recipe by combining unexpected ingredients. She really is a flavor master!
Hi, I’m Marcie from Flavor the Moments! I’m honored to be here guest posting for Lindsey, and I’m beyond excited that she’s starting culinary school this week! I graduated from a program last year, so I can’t wait to hear about her experience in the pastry program. She’s already wicked talented, so school is going to give her even more to add to her culinary bag of tricks.
Last week Lindsey posted Baba Ganoush dip and said she had been on a bit of a Mediterranean food bender. That helped me decide what to serve up for her, and I know she loves quinoa. Lindsey, I hope you love this!
I took my love of Greek salads and created this quinoa version. I didn’t have Greek olives…shame on me…but don’t let that stop you. If you have them, go on ahead and add them. We still have bright cherry tomatoes, cucumbers, red onion, feta cheese, and they’re tossed with the rainbow quinoa, lemon juice, olive oil and salt and pepper. And let’s not forget about those roasted chickpeas.
I wanted to make this salad extra special, and I thought roasted chickpeas would do just that. Let me tell you, those little guys are addicting in the best possible way! You can add the chickpeas as-is, but when you roast them, they get golden brown and crispy. They add a nice texture to the salad…if you have any left by the time you’ve popped a whole bunch, that is.
I had some Greek tzatziki sauce in the fridge, and decided that would be a nice little topper for our salad. It’s creamy, with lots of fresh lemon and dill flavor. Plus, there are more cucumbers in the tzatziki, which always adds plenty of crispness to the party.
This salad has it all – plenty of healthy veggies for freshness and crunch, and quinoa that gives it some major staying power so you feel full longer. Healthy eating doesn’t have to be boring, and this salad is far from it.
Best of luck in school this week, Lindsey! I know you’re going to do us proud.
Aww thanks Marcie! And I will absolutely be making this salad! I do love me some quinoa and roasted veggies!
You should be sure to check out Flavor the Moments and follow her on Facebook, Twitter, Pinterest, and Instagram!