Roasted Zucchini, Chickpea & Quinoa Salad
November 8, 2025
Delicious quinoa arugula salad with feta, toasted almonds and a lemon mint dressing.
Serves:3-4
Time:Prep: 10 min | Cook: 30-35 min | Total: ~45 min
With soft golden zucchini, sweet caramelized onions, and fluffy quinoa this roasted vegetable salad is both incredibly yummy and beautifully presented. Placed on a bed of arugula adding a nice bitterness, topped with crumbled feta, toasted almonds, and a fresh and herby lemon dressing. Great on its own as a healthy vegetarian dinner with a side of your favorite protein or served as part of a larger meal for bigger gatherings.
Ingredients
Traybake
- 3 medium zucchini (≈ 500 g), sliced on an angle
- 1 red onion, cut into wedges
- 1 × 400 g can chickpeas, drained and rinsed
- 1-2 tbsp extra virgin olive oil
- ½ tsp smoked paprika
- Sea salt and black pepper
Quinoa
- 180 g (1 cup) of quinoa, i like having extra to serve on the side salads for more bulk. Use 100 g (≈ ½ cup) if you want it in the salad only
- 360 ml (for 180g quinoa) (1½ cups) vegetable broth or water, ¾ tsp bouillon powder or ½ vegetable cube (equivalent to Marigold; check your packaging for exact directions)
- Pinch of salt if not using stock
Lemon-Herb Dressing
- 1 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- Juice of half a lemon
- 2 tbsp chopped fresh mint, or parsley (or use 1 tbsp of each)
- Sea salt and black pepper, to taste
- 1 tbsp water
To Finish
- 40-60 g feta, crumbled
- 2 large handful arugula (rocket)
- 35 g (≈ 4 tbsp or ¼ cup) roughly chopped almonds, toasted
- Optional: extra mint or parsley, or a drizzle of honey for garnish
Instructions
1. Preheat the oven
- Heat to 200°C (fan 180°C) / 400°F.
2. Roast the vegetables
- Toss zucchini, red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper on a large baking tray.
- Roast for 25–30 minutes, stirring halfway, until golden and slightly crisp.
3. Cook the quinoa
- Meanwhile, combine quinoa and broth (or water + salt) in a saucepan.
- Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until fluffy.
4. Toast the almonds
- In a dry pan over medium heat, toast almonds for 3–5 minutes, stirring often.
5. Make the lemon-herb dressing
- In a small bowl, whisk together olive oil, lemon juice, honey, mustard, and chopped mint or parsley.
- Season with salt and pepper; taste and adjust lemon or sweetness as needed.
6. Assemble the salad
- Combine arugula, quinoa, roasted vegetables, feta and toasted almonds in a large bowl or serving dish.
- Drizzle over the dressing and toss gently to coat, and extra honey (optional).
Serving Suggestions
- •Serve warm or at room temperature as a light vegetarian main or side dish.
- •Pair with grilled halloumi, salmon, or roasted chicken if you'd like extra protein.
- •Add a scoop of hummus or a dollop of yogurt dressing for extra creaminess.
- •Serve with flatbread, pita, or toasted sourdough.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 4 days.
Variations & Substitutions
- •Make it vegan: Leave out the feta or replace it with a plant-based alternative.
- •Change the grain: Swap quinoa for spelt, bulgur or couscous.
- •Try different greens: Use baby spinach, kale, or mixed leaves instead of arugula.
- •Add extra veggies: Roasted bell peppers, squash, pumpkin, or sweet potato also work great.
- •Change the nuts: Replace almonds with toasted walnuts, pumpkin seeds, or pine nuts.
- •Boost protein: Add grilled halloumi or tofu.
- •Flavour twist: Replace mint with basil or parsley, or add a pinch of chili flakes.
Enjoy!
With soft golden zucchini, sweet caramelized onions, and fluffy quinoa this roasted vegetable salad is both incredibly yummy and beautifully presented. Placed on a bed of arugula adding a nice bitterness, topped with crumbled feta, toasted almonds, and a fresh and herby lemon dressing. Great on its own as a healthy vegetarian dinner with a side of your favorite protein or served as part of a larger meal for bigger gatherings.
Ingredients
Traybake
- 3 medium zucchini (≈ 500 g), sliced on an angle
- 1 red onion, cut into wedges
- 1 × 400 g can chickpeas, drained and rinsed
- 1-2 tbsp extra virgin olive oil
- ½ tsp smoked paprika
- Sea salt and black pepper
Quinoa
- 180 g (1 cup) of quinoa, i like having extra to serve on the side salads for more bulk. Use 100 g (≈ ½ cup) if you want it in the salad only
- 360 ml (for 180g quinoa) (1½ cups) vegetable broth or water, ¾ tsp bouillon powder or ½ vegetable cube (equivalent to Marigold; check your packaging for exact directions)
- Pinch of salt if not using stock
Lemon-Herb Dressing
- 1 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- Juice of half a lemon
- 2 tbsp chopped fresh mint, or parsley (or use 1 tbsp of each)
- Sea salt and black pepper, to taste
- 1 tbsp water
To Finish
- 40-60 g feta, crumbled
- 2 large handful arugula (rocket)
- 35 g (≈ 4 tbsp or ¼ cup) roughly chopped almonds, toasted
- Optional: extra mint or parsley, or a drizzle of honey for garnish
Instructions
1. Preheat the oven
- Heat to 200°C (fan 180°C) / 400°F.
2. Roast the vegetables
- Toss zucchini, red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper on a large baking tray.
- Roast for 25–30 minutes, stirring halfway, until golden and slightly crisp.
3. Cook the quinoa
- Meanwhile, combine quinoa and broth (or water + salt) in a saucepan.
- Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until fluffy.
4. Toast the almonds
- In a dry pan over medium heat, toast almonds for 3–5 minutes, stirring often.
5. Make the lemon-herb dressing
- In a small bowl, whisk together olive oil, lemon juice, honey, mustard, and chopped mint or parsley.
- Season with salt and pepper; taste and adjust lemon or sweetness as needed.
6. Assemble the salad
- Combine arugula, quinoa, roasted vegetables, feta and toasted almonds in a large bowl or serving dish.
- Drizzle over the dressing and toss gently to coat, and extra honey (optional).
Serving Suggestions
- •Serve warm or at room temperature as a light vegetarian main or side dish.
- •Pair with grilled halloumi, salmon, or roasted chicken if you'd like extra protein.
- •Add a scoop of hummus or a dollop of yogurt dressing for extra creaminess.
- •Serve with flatbread, pita, or toasted sourdough.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 4 days.
Variations & Substitutions
- •Make it vegan: Leave out the feta or replace it with a plant-based alternative.
- •Change the grain: Swap quinoa for spelt, bulgur or couscous.
- •Try different greens: Use baby spinach, kale, or mixed leaves instead of arugula.
- •Add extra veggies: Roasted bell peppers, squash, pumpkin, or sweet potato also work great.
- •Change the nuts: Replace almonds with toasted walnuts, pumpkin seeds, or pine nuts.
- •Boost protein: Add grilled halloumi or tofu.
- •Flavour twist: Replace mint with basil or parsley, or add a pinch of chili flakes.
Enjoy!
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