Spiced chickpeas and quinoa salad with pita croutons


2 Servings, 700 Calories/Serving

35 Minutes

Chickpeas tossed with a blend of coriander, cumin, and sweet smoked paprika add delicious heft to this fiber-rich and protein-packed warm grain salad. Tossing fresh arugula with the warm quinoa mellows the peppery greens.


  • 1 cup rainbow quinoa
  • 1 pita bread
  • 1 teaspoon sumac
  • 1 red bell pepper
  • Dressing base (sherry vinegar - honey)
  • 1 cup chickpeas
  • 2½ ounces baby arugula
  • ½ cup Greek yogurt
  • ¼ cup fried shallots (contains soy)



Cook the quinoa

Heat the oven to 400°F.
  • Rinse the quinoa.
In a pot, combine the quinoa and 2 cups salted water and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender and the water is mostly absorbed, 12 to 15 minutes.
Spread the quinoa on a sheet pan to cool. While the quinoa cooks, prepare the rest of the salad.


Toast the croutons

  • Tear or cut the pita into 1-inch pieces.
Spread the pita on a sheet pan. Drizzle with 1 to 2 teaspoons oil, and season with salt, pepper, and the sumac. Toss to coat. Toast in the hot oven until just crisp, 8 to 10 minutes. While the pita toasts, prepare the bell pepper and dressing.


Prep the bell pepper and dressing

  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
In a large bowl, whisk the dressing base with 2 tablespoons oil. Season to taste with salt and pepper.


Cook the chickpeas; finish the salad

  • Rinse the chickpeas.
In a frying pan over medium heat, warm 1 to 2 teaspoons oil. Add the chickpeas, stir in the chickpea seasoning, and cook, turning occasionally, until fragrant and warm, about 1 minute.
Transfer the spiced chickpeas to the bowl with the dressing. Add the quinoa mixture, bell pepper slices, and arugula, and toss to coat. Season to taste with more salt and pepper, if needed.



Transfer the salad to individual bowls. Garnish with the pita croutons, yogurt, and fried shallots, and serve.

Nutrition per serving: Calories: 700, Protein: 29 g, Total Fat: 13 g, Monounsaturated Fat: 3.5 g, Polyunsaturated Fat: 1 g, Saturated Fat: 1.5 g, Cholesterol: 5 mg, Carbohydrates 116 g. Fiber: 13 g, Added Sugar: 9 g, Sodium: 580 mg

Contains: wheat, milk, soy

Similar Recipes

Black bean and quinoa chili with lime
Gluten Free, Vegetarian, Soy Free
Bibimbap with snap peas, carrots, and fried eggs
Gluten Free, Vegetarian, Dairy Free
Black bean burrito bowls with avocado crema
Vegetarian, Gluten Free, Soy Free