This easy salad just might be the side dish you’ve been waiting for. It’s gluten-free, vegan-friendly, and crazy yummy!
Ever find a dish that just naturally has a bunch of ingredients you’re craving? That’s this salad for me! I love quinoa, but the truth is I don’t make it as often as I’d like to. And finding it happily nestled with nutritional stars like beans, avocado, and even nutritional yeast? I’m in plant-based heaven!
This salad recipe is bound to steal your heart for a bunch of reasons. Not only does it make a perfect colorful, texture-packed side dish, but it’s hearty enough to serve as a vegan main course—perfect if you’ve got a crowd with varying dietary needs like I do, or if you’re looking for a win-win to take to a party or potluck. And if you’re keen for leftovers that solve your what’s-for-lunch dilemmas later in the week, this dish is it. Plus, I love that the chickpeas roast alongside jalapeños. Giving the peppers a bit of char deepens their flavor but slightly softens their spice to make them perfect for a tangy, lightly creamy dressing that clings nicely to the beans and quinoa.
And back to those chickpeas: If you haven’t jumped on the roasted chickpea trend yet, this salad is a perfect excuse to get roasting. Adding this crispy, nutty element makes dishes more exciting. You should even consider opening a second can of chickpeas, tossing them with a bit of oil and salt, and roasting them on another pan alongside the ones for the salad. Cool them and store them in an airtight container for up to two days, or keep them refrigerated for up to four days. Snack on them straight up, or use them for everything from tossed salads to vegetable sides to a garnish for soups—protein, fiber, and yumminess!
What is nutritional yeast?
Nutritional yeast is a food additive made from a single-celled fungus microorganism called Saccharomyces cerevisiae. This organism is usually grown on molasses and is then harvested, washed, dried, and heated to deactivate it so it won’t start frothing or leavening like bakers’ yeast. It’s a bit nutty, a bit cheesy, and packed with umami—the famously savory “fifth taste”—so it’s often used as a vegan substitute for Parmesan. It makes the dressing for this quinoa salad so delicious that you might be tempted to drizzle it on everything. But taste aside, this ingredient offers some nutritional benefits. Fortified nutritional yeast is a source of B vitamins, some of which are often lacking in vegan and vegetarian diets, plus minerals like zinc, iron, and selenium. It also has some fiber and protein. Look for it at supermarkets in the baking aisle, at natural food stores, or online.
How do I store leftovers?
Refrigerate any leftover salad in an airtight container for up to 4 days, although like most salads, this one is best if eaten within 2 days. If you’re making this for planned leftovers or to cart to a party or picnic, you might consider adding the avocado and cilantro right before eating—these ingredients often get a bit browned and soggy when left to sit.
Serving suggestions
If you’re looking for an equally yummy vegan main to pair this salad with, you can’t go wrong with delicious Vegan Buffalo Patties With Avocado Dip or Vegan Broccoli Cheese Soup, another dish that takes advantage of nutritional yeast for deep flavor. Healthy Baked Cheesy Zucchini Casserole With Broccoli is a great vegetarian option, or serve it alongside Healthy Baked Salmon for an excellent seafood meal that’s easy but impressive.
Ingredients
For The Salad:
- 1 cup water
- 1/2 cup uncooked quinoa
- 1 (14-ounce) can chickpeas drained and rinsed
- 1 tablespoon + 2 teaspoons olive oil divided
- 1 1/4 teaspoons ground cumin
- 3/4 teaspoon smoked paprika
- 3 large jalapeños halved and seeded
- 1/2 (14-ounce) can black beans drained and rinsed
- 1/3 cup chopped lightly packed cilantro
- 1/3 cup sliced green onions
- 1 large avocado cut into small cubes
For The Dressing:
- 3 1/2 tablespoons fresh lime juice
- 1 1/2 teaspoons agave
- 2 1/4 teaspoons nutritional yeast
- 1/2 teaspoon kosher salt or to taste
- 3 tablespoons olive oil
Instructions
To Make The Salad:
- Bring the water to a boil in a small pot. Stir in the quinoa, turn the heat to low and cover. Simmer until the water is absorbed, about 20 minutes. Transfer to a large bowl to cool.
- Heat your oven to 425℉. Place the chickpeas on a layer of paper towels and dry them off very well, removing any of the thin, papery skins that come off. Transfer to a bowl.
- Toss the chickpeas with 1 tablespoon of the olive oil, the cumin, and smoked paprika and spread them out onto a large rimmed baking sheet, being careful not to crowd them.
- Put the seeded jalapeños right into the bowl that the chickpeas were in and toss with the remaining 2 teaspoons of oil. Place onto the baking sheet with the chickpeas.
- Roast until the chickpeas are crunchy and the jalapeños are soft and slightly charred, about 30 minutes, stirring half way through the cooking time. Let cool for 10 minutes once cooked.
- Add the black beans, cilantro, and green onions to the bowl with the quinoa, followed by the roasted chickpeas.
To Make The Dressing:
- Dice the roasted jalapeños and put them in a mini food processor (mine is 3 cups). Add the lime juice, agave, nutritional yeast, and salt. Process until smooth, stopping to scrape down the sides often. With the food processor running, stream in the olive oil until the dressing thickens and is nice and smooth.
- Pour the dressing over the salad and stir until the quinoa is evenly coated. Cover and refrigerate at least 1 hour or up to overnight to develop the flavors.
- Stir in the avocado, season to taste with salt, and DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Delicious and nutritious!
Definitely! Thanks for reading.