Mexican Roasted Chickpea Salad

MexicanRoastedChickpeaSalad2Hello first week in December!

Why does that always make me feel panicked?

Oh, it’s because I haven’t started my Christmas shopping and my house is no where near clean enough to even think about putting a Christmas tree up.

The older I get the more I understand why my mom had a love-hate relationship with Christmas when I was little.

I always dreamed that I’d be this perfect mom baking holiday cookies every day. (In a cute outfit with a perfectly pressed apron.) Holiday songs would be playing on the radio and we’d all be sipping hot chocolate that I’d made from scratch.

Now I’m not saying that scenario never happens (minus the attire unless my best sweat pants and a wrinkled apron that has been washed too many times counts), but it never seems quite like I imagined it. You see in my vision I was calm, relaxed and had everything under control. I never got frustrated when my carefully measured ingredients got dumped on the counter and I had to start over because I was testing a recipe and needed things to be right. And I most certainly was not stressed by the holidays themselves.

One of these years I’m gonna be one of those freaks organized people who have everything done by Thanksgiving including a freezer full of food already prepared.   But in the meantime I’m channeling Dory (from Finding Nemo)  and  trying to “Just keep swimming….just keep swimming….”.

Really, these times with my boys are way to precious to miss.

One thing that really helps me with all of the holiday craziness is doing my best to eat healthy. Thought I most certainly indulge in all the yummy food of the season, I’m making an effort to make sure that at least 70% of what I eat is clean, healthy and nutritious.

Like today’s Roasted Chickpea Salad.

If you haven’t tried roasted chickpeas – you MUST.  (Whether you make this recipe or not.  There are lots of great recipes for just roasted chickpeas onPinterest.)  They are so delicious in tacos, for a snack or in any salad.  Even my oldest likes them!

I simply tossed the salad in a little sweetened lime juice, but if you want a real dressing for your salad I think this one would be amazing. (That Mexican Quinoa Salad, by the way, is probably in my top 5 most loved quinoa salad recipes on the entire site.)

Mexican Roasted Chickpea & Quinoa Salad

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4 servings

Calories per serving: 243

Fat per serving: 2.8g

Mexican Roasted Chickpea & Quinoa Salad

Ingredients

  • 1 ½ cups cooked chickpeas, drained and rinsed (about 1 can)
  • 1 ½ cups frozen corn, thawed
  • 1 red pepper, seeded and diced
  • 2 tablespoons taco seasoning
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 ½ cups cooked quinoa
  • 1 large tomato, seeded and diced
  • 1 jalapeño, seeded and diced
  • 2 tablespoons cilantro, chopped fine
  • 2 tablespoons lime juice
  • 1 teaspoon agave nectar or maple syrup.

Instructions

  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In bowl combine chickpeas, corn, red pepper, taco seasoning, lime juice and soy sauce. Toss until well combined. Add chickpeas to baking sheet and roast for 35 to 45 minutes, stirring often to prevent the vegetables from burning.
  2. Combine lime juice and agave nectar in a small bowl. In a large bowl combine quinoa, tomatoes, jalapeno, cilantro and chickpea mixture. Toss with lime juice and serve warm or at room temperature.

Notes

Servings 4, Calories 243, Fat 2.8g, Carbohydrates 46.9g, Protein 10.4g, Cholesterol 0mg, Sodium 630mg, Fiber 4.3g, Sugars 10.2g

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http://www.cookingquinoa.net/mexican-roasted-chickpea-salad

  • @BrooksJYoung

    I have bags of quinoa in my cabinets that I have yet to use. I'm going to give this a try next week. Looks yummy! Thanks for posting!

    • Wendy Polisi

      Enjoy!

  • Kenda

    I can't seem to pull up the recipe for Hash Browns & Quinoa Casserole! Can you help, please?

    Thanks!
    Kenda

    • Wendy Polisi

      Hi Kenda! Are you having a problem with a link in the email? Let me know so I can get any problem corrected.

      Here is the correct link: http://www2.cookingquinoa.net/hash-brown-quinoa-ca

      You can also hit home and get back to it right now since it is the most recent recipe.

      • Kenda

        Thanks for the link. There was not a link on the home page when I first tried it. When I clicked on the photo, it gave me the recipe for the Roasted chickpea recipe. Another question for you. I live in Arlington TX and have access to Whole Foods market, Central Market and Sprouts. Where would I find Vegan Mexican Chorizo and flax eggs? I never heard of flax eggs. Thanks for all your help. I love your receipes and am excited to try this one.

  • Marie Edwards

    Hi Wendy,

    When I hit on the hash brown recipe, it brings me to this one instead and I can't find it. Thanks!

  • Rhonda

    This chickpea and quinoa salad is fantastic. I just made it this evening. I left the tomatoes on the side because my kids don't love them. We at the salad in corn tortillas topped with the avocado and tomato as a main dish for dinner. Soooo yummy!! Thanks for the great recipe

    • Wendy Polisi

      So glad you liked it Rhonda! You don't see a lot of tomatoes in my salad because HUBBY doesn't like them raw so I always have to wait and put them on my salads after I've given him his. LOVE the addition of corn tortillas and avocado. Avocado just makes everything better. I was so excited to see them under $1 each at the grocery store yesterday.

  • Kenda

    I found the chorizo but because its a soy product I can't use it. However I do have the Mexican Field Roast and was planning on using it. Is it okay to use frozen hash browns?
    Thanks again

    • Wendy Polisi

      I haven't tested it but I think it would work just fine. Just let them sit out for a bit so they aren't frozen solid when you start. Glad you found the field roast – it is pretty spicy and great in quesadillas too! I like to make them with Field Roast, a caramelized onion, daiya (or cheddar for the fam) , avocado & tomato. YUM!

      • Kenda

        Thanks Wendy. I've used the Mexican flavor field roast before for tacos and taco salad. I love spicy. The Sage and Apple field roast is great to have for breakfast in place of sausage or bacon for us vegans. I slice it and cook it for a few minutes. It is sooo good! I plan on making the Quinoa hashbrown casserole tomorrow and can't wait to eat it. It looks so yummy in the photo!

        Merry Christmas!!!

  • Grace M

    If I don't have parchment paper is there something else I can place the items to roast in the oven?

    • Wendy Polisi

      You could always use foil with a little olive oil spray.

  • Vivian

    I just tried this recipe and it's amazing!! The roasting adds just the right touch to it. My husband is a very picky eater and he loved it too!! I served it with some avocado on the side. I will make this again and again!! Thanks so much!

    • Wendy Polisi

      So glad you liked it Vivian!

  • andrea

    This was great! My husband really dislikes quinoa though…. so he hated it. What quinoa recipe would you recommend for him to start liking it?

  • Lucy

    I made this tonight and it was a hit, my husband and I had seconds and the left overs I had anticipated for the next day disappeared!!

    • Wendy Polisi

      So glad you enjoyed it! Don't you hate it though when you plan for leftovers and they get eaten?

  • Kate

    I’m vegan, and this has become one of my favorite recipes. It’s so HEARTY. I doubled the peppers and jalapenos and added a can of black beans. THANK you!

    • Wendy Polisi

      I am so glad you enjoyed it! Your additions sound fabulous – I will have to try them myself!

      Sent from my iPad

  • Wendy Polisi

    You make flax eggs by combining flax seeds and water: Combine 2 tablespoons of ground flax seeds with 6 tablespoons of warm water. Stir well and set aside.

    I get my chorizo at Whole Foods. It will be back with the tempeh, tofu and vegan cheeses. The brand I use is soyorizo, though I think it would be great with Mexican Field Roast too.

    Thanks for reading!