Roasted Veggie, Chickpea & Pesto Quinoa Salad

A wonderful protein packed meal: Pesto quinoa salad with sheet pan roasted veggies and garlicky chickpeas. Flavorful and a great make ahead lunch to try!

Roasted Veggie, Chickpea & Pesto Quinoa Salad

For the roasted veggies/chickpeas:
  1. 1 red onion, chopped
  2. 1 red bell pepper, chopped
  3. 1 cup grape tomatoes
  4. 2 cups sliced baby bella mushrooms
  5. 1 can chickpeas, rinsed and drained
  6. 1 tablespoon olive oil
  7. 2 teaspoons garlic powder
  8. 1 teaspoon dried oregano
  9. 1/2 teaspoon salt
  10. Freshly ground black pepper

For the quinoa:
  1. 1/2 cup uncooked quinoa
  2. 1 cup water

For the pesto:
  1. 1 cup basil leaves
  2. 1/2 lemon, juiced
  3. 2 tablespoon water
  4. 1 clove garlic
  5. 2 tablespoons chopped cashews (or can sub roasted sunflower seeds to make it nut free)
  6. 1/4 cup grated parmesan
  7. 1/8 teaspoon salt

  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place chopped veggies and chickpeas on parchment paper. Drizzle olive oil over veggies, then sprinkle on garlic powder, dried oregano, salt and pepper. Gently toss with your hands then spread veggies out evenly. Bake for 20-25 minutes or until veggies are tender and roasted.
  • While the veggies are roasting, make the quinoa: Add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes. After 15 minutes, remove from heat, fluff quinoa with a fork and transfer quinoa to a large bowl.