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homemade Quinoa, Chickpea, And Avocado Salad With Black Beans photo

Quinoa, Chickpea, And Avocado Salad With Black Beans

A bright, protein-packed quinoa salad with roasted chickpeas, black beans, avocado, and a tangy jalapeño-lime dressing.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 2 hours 15 minutes
Servings 8 servings

Equipment

  • Small pot
  • Large Bowl
  • Large rimmed baking sheet
  • Paper Towels
  • mini food processor or blender
  • Measuring cups and spoons

Ingredients
  

  • 1 cup water
  • 1/2 cup uncooked quinoa
  • 1 14-ounce can chickpeas drained and rinsed
  • 1 tablespoon olive oil for tossing chickpeas
  • 2 teaspoons olive oil for jalapeños
  • 1 1/4 teaspoons ground cumin
  • 3/4 teaspoons smoked paprika
  • 3 large jalapeños halved and seeded
  • 1/2 14-ounce can black beans drained and rinsed
  • 1/3 cup cilantro lightly packed, chopped
  • 1/3 cup green onions sliced
  • 1 large avocado cut into small cubes
  • 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 for dressing

Instructions
 

  • Bring 1 cup water to a boil in a small pot. Stir in 1/2 cup quinoa, reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes. Transfer cooked quinoa to a large bowl and let cool.
  • Preheat oven to 425°F (220°C). Pat the drained chickpeas very dry with paper towels and remove any loose skins. Place chickpeas in a bowl.
  • Toss the chickpeas with 1 tablespoon olive oil, 1 1/4 teaspoons ground cumin, and 3/4 teaspoon smoked paprika. Spread in a single layer on a large rimmed baking sheet without crowding.
  • Place the halved, seeded jalapeños in the bowl used for chickpeas and toss with the remaining 2 teaspoons olive oil. Add them to the baking sheet with the chickpeas.
  • Roast chickpeas and jalapeños for about 30 minutes, stirring halfway, until chickpeas are crunchy and jalapeños are softened and slightly charred. Let cool about 10 minutes.
  • Add the drained black beans, chopped cilantro, and sliced green onions to the bowl with the cooled quinoa. Add the roasted chickpeas (reserve jalapeños for the dressing).
  • Dice the roasted jalapeños and place them in a mini food processor. Add 3 1/2 tablespoons fresh lime juice, 1 1/2 teaspoons agave, 2 1/4 teaspoons nutritional yeast, and 1/2 teaspoon kosher salt. Process until smooth, scraping sides as needed, then stream in 3 tablespoons olive oil with the processor running until the dressing is thick and smooth.
  • Pour the dressing over the quinoa mixture and toss until evenly coated. Cover and refrigerate at least 1 hour or up to overnight to let flavors develop.
  • Stir in the cubed avocado, taste and adjust salt if needed, then serve.

Notes

  • Drying chickpeas well helps them crisp in the oven.
  • Seed jalapeños for milder heat.
  • The salad benefits from at least 1 hour chill to meld flavors.
  • Use a mini food processor for a smooth dressing.