Description
This roasted veggie, chickpea, and pesto quinoa salad is a vibrant, protein-packed vegetarian dish featuring tender sheet pan roasted vegetables and garlicky chickpeas tossed with fluffy quinoa and a fresh homemade basil pesto. Perfect as a wholesome lunch or side dish, it can be enjoyed warm or cold and is an ideal make-ahead meal for busy days.
Ingredients
Roasted Veggies & Chickpeas
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 medium sweet potato, cut into 1/2 inch cubes
- 8 ounces baby bella mushrooms, sliced
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Quinoa
- ½ cup uncooked quinoa
- 1 cup water
Pesto
- 1 cup fresh basil leaves
- ⅓ cup roasted or raw cashews (or substitute roasted sunflower seeds or pumpkin seeds for nut-free option)
- 2 tablespoons olive oil or avocado oil
- ½ lemon, juiced
- 1 clove garlic
- ¼ teaspoon salt, plus more to taste
- 1–2 tablespoons water, to thin pesto as needed
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Roast Vegetables and Chickpeas: Place the chopped red onion, red bell pepper, sweet potato cubes, sliced mushrooms, and rinsed chickpeas on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with garlic powder, dried oregano, ½ teaspoon salt, and freshly ground black pepper. Toss everything gently using your hands to coat evenly. Spread the veggies and chickpeas out in a single layer on the sheet. Bake for 20-25 minutes, flipping halfway through, until vegetables are tender and have a roasted appearance.
- Cook Quinoa: While the vegetables roast, rinse ½ cup quinoa under cold water. Add quinoa and 1 cup water to a medium pot and bring to a boil over high heat. Once boiling, cover, reduce heat to low, and simmer for 15 minutes. Remove pot from heat and fluff quinoa with a fork. Transfer cooked quinoa to a large mixing bowl.
- Make the Pesto: In a food processor, combine 1 cup fresh basil leaves, ⅓ cup cashews (or seed substitute), 2 tablespoons olive or avocado oil, juice of half a lemon, 1 garlic clove, and ¼ teaspoon salt. Process until smooth, about 1 minute. Add 1–2 tablespoons water as needed to thin the pesto to a thick but spreadable consistency. Taste and adjust salt if needed.
- Combine and Serve: Once the roasted veggies and chickpeas are done, add them to the bowl with the quinoa. Fold in the pesto gently to combine everything evenly. Serve the salad warm or chilled. Makes 4 servings.
Notes
- This salad can be made a day ahead and stored in the refrigerator; flavors improve as they meld.
- To make the pesto nut-free, substitute cashews with roasted sunflower seeds or pumpkin seeds.
- You can add extra veggies of your choice like zucchini or cherry tomatoes.
- Use avocado oil in the pesto for a milder flavor if preferred over olive oil.
- If you want a higher protein boost, sprinkle some feta or crumbled goat cheese on top (note: would no longer be vegan).
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
