Quinoa salad with roasted chickpeas and beetroot

Soy free
Nut free
Peanut free
Gluten free
Wheat free
Protein rich
Making a vegan salad is super simple. Make sure you include many different types of flavours and structures in your recipe, then you are always in the right place. This quinoa salad is super tasty and nutritious.
LunchSalad1 large bowl40 minutes preparation

This is what you need

For the base:White quinoa50 g
Arugula25 g
Red onion1/2 small
Cooked beetroot1
Gherkins sweet & sour2Pumpkin seeds4 tbspBalsamico creamto taste



This is how you make it

  1. Preheat the oven to 220 ° C.
  2. Cook the quinoa for approx. 15 minutes, following the instructions on the packaging.
  3. Mix the chickpea ingredients and roast them in the oven for about 10 minutes.
  4. Chop the red onion. Cut the beetroot and pickles into slices. Cut the avocado into cubes.
  5. Roast the pumpkin seeds in a dry frying pan until golden brown.
  6. Remove the chickpeas from the oven. Drain the quinoa.
  7. Mix all ingredients and enjoy!


  • Don't have an oven? Add the chickpeas directly from the jar.