Delightful Vegan Tex-Mex Snack: Spicy Roasted Chickpea & Quinoa Salad Bowl

Allergens

N/A

Ingredients

• 1 cup quinoa
• 1 can (15 oz) chickpeas
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 1/2 jalapeno pepper, finely chopped (optional)

Instructions

1. Cook the quinoa according to package instructions and let it cool.
2. Preheat oven to 375°F (190°C). Drain and rinse the chickpeas, then pat dry. Toss with olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25 30 minutes, stirring occasionally, until golden and crispy.
3. In a large bowl, combine cooled quinoa, roasted chickpeas, red onion, cherry tomatoes, avocado, lime juice, cilantro, and jalapeno (if using). Toss gently to combine.

Chef’s Insight

The contrast of textures and flavors makes this dish truly unique and satisfying.

Notes

Feel free to adjust seasonings to your preference.