Quinoa salad with roasted chickpeas and beetroot

Soy free
Nut free
Peanut free
Gluten free
Wheat free
Protein rich
Fancy a summery quinoa salad with chickpeas? Well, with these roasted chickpeas you add so much more flavor to this vegan salad. In addition, the chickpeas are nice and crispy and small. And that fits perfectly in a healthy quinoa salad. Pro tip: Incorporate lots of flavors and textures into your salad to make your salad exciting. This recipe succeeded, try it for yourself!
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




Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

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.