Who doesn't love a quick and easy to make lentil quinoa salad? Just toss it in a bowl to combine! It's simply delicious! A veggie and protein-packed, hearty grain bowl is one of the best lunches to keep you fueled and energized.
To make the roasted chickpeas, pat them dry and season with your favorite spices. Bake them for about 30 minutes until nice and crispy.
Combine spinach, grated carrots, avocado, crispy chickpeas, lentils, and quinoa and toss until combined. Add your favorite dressing to coat this beautiful salad.
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Roasted Chickpea Lentil Quinoa Salad
Who doesn't love a quick and easy to make lentil quinoa salad? Just toss it in a bowl to combine! It's simply delicious!
- 1/4 cup cooked lentils
- 1/4 cup cooked quinoa
- 1/2 cup carrot, shredded
- 2 cups spinach
- 1/2 cup chickpeas
- 1/2 avocado, cubed
- Your favorite dressing
Combine the cooked lentils and quinoa.
Preheat the oven to 400°F. Drain the can of chickpeas and pat it dry with a tea towel or paper towel for optimal crispiness.
Season chickpeas with your favorite spices! We used salt, cayenne pepper, smoked paprika and black pepper. Make sure to evenly coat the spices.
Bake chickpeas for 30-40 minutes depending on your preference for how crispy you want the beans to be.
Grab your carrot and a grater and begin shredding. Set aside. Next, slice your avocado lengthwise. With the cut side up, slice the avocado in both directions to the desired cubed shape, being careful not to cut through the skin. Then, invert the avocado and peel off the skin and set cubed avocado aside.
Lastly, once everything is cooked, grab your favorite bowl and add in the spinach, carrots, avocado, roasted chickpeas and lentils + quinoa. Toss to combine and enjoy!