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Quinoa, Chickpea, and Almond Salad with Roasted Scallion Dressing

I would like to be the kind of person who does yoga. I’m eating Quinoa, Chickpea, and Almond Salad instead.


Each morning I would walk barefoot to a lush, spacious park and spread my yoga mat beneath a tree.  I’d greet the sunrise with my limber poses and tranquil mind. I’d never bother with make up (Yoga Erin has flawless, dewy skin), never ingest high fructose corn syrup, and never-ever allow life’s annoyances to disrupt my inner peace. Even you, woman beside me at the office who constantly yaks at inappropriate volumes: I can handle you.

In reality, I hit the snooze, hope my blush covers the lines my bed pillow leaves on my cheek, and tinker with the idea of smashing my chatty cube neighbor’s phone over her…chair. At least I packed Quinoa, Chickpea, and Almond Salad with Roasted Scallion Dressing for lunch.


Yes, that recipe title is nine words long—and you are going to love every one. This is a throw-together on Sunday, then love yourself all week at lunch salad. Let’s go through our super-food-and-flavor-studded line up, shall we?

First up: our grains and proteins. Quinoa and bulgur—100% whole grain goodies—are filled with fiber, and your tummy will thank you for them. Chickpeas (which you may remember once inspired me to write poetry) and toasted almonds provide lean protein. Plus, they taste delicious. We’re adding them too.


Next on the flavor train, we have our taste-makers: a fresh combo of green onions (scallions), lemon, parsley, and red onion. We’ll be roasting the scallions and turning them into a bright, summery dressing. No boring salad for us.


Toss it all together and we have a fresh, super-food salad that is filling, flavorful, and feels darn good to eat.

I’ve never done yoga at dawn, but I envision that accomplished feeling of lightness, balance, and overall radiance would taste exactly like Quinoa, Chickpea, and Almond Salad with Roasted Scallion Dressing.


With the additional benefit of hitting the snooze.

Quinoa, Chickpea, and Almond Salad with Roasted Scallion Dressing

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 generous servings

Quinoa, Chickpea, and Almond Salad with Roasted Scallion Dressing

Fresh and summery, this chunky salad boasts super-food ingredients quinoa, bulgur, chickpeas and almonds, all enhanced by the flavor of a roasted scallion and lemon dressing. Enjoy as a main dish, quick lunch, or atop greens for a satisfying salad.


  • 1/4 cup uncooked quinoa
  • 1/4 cup uncooked bulgur wheat
  • 16 scallions (about 2 bunches), hairy ends removed
  • 1/3 cup + 2 teaspoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons freshly squeezed lemon juice (about 1 small lemon)
  • 2 teaspoons Dijon mustard
  • 1 (14 ounce) can chickpeas, rinsed and drained
  • 1/3 cup raw almonds, toasted and coarsely chopped
  • 1/3 cup red onion, finely diced
  • 2 tablespoons chopped fresh Italian (flat leaf) parsley


  1. Place rack in upper 1/3 of oven then preheat oven to 450 degrees F.
  2. Place quinoa in a fine mesh strainer and rinse under warm water for 1 minute to remove bitterness. Place in a medium saucepan with bulgur. Add 1 cup cold water, bring to a boil, then cover and reduce heat to low. Let cook for 15 minutes, then remove from heat. Let sit, covered, for 10 minutes. Fluff with fork and let cool.
  3. Line a 9x13 inch rimmed baking sheet with foil or a silpat mat. Spread scallions in a single layer, then toss with 2 teaspoons olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Roast in preheated oven for 10-12 minutes, until scallions are lightly charred.
  4. Pulse roasted scallions in a food processor with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper, lemon juice, and Dijon mustard until mostly combined and scallions are roughly chopped. With food processor running, slowly pour the remaining 1/3 cup olive oil through the feed tube, and blend until relatively smooth and emulsified.
  5. While the grains are still warm, place the cooked quinoa and bulgur in a large bowl. Pour scallion dressing over the grains, then toss gently to coat. Add chickpeas, almonds, red onion, and parsley and toss until combined. Serve chilled or at room temperature.


Storage tip: Refrigerate Quinoa, Chickpea, and Almond Salad in an airtight container for up to 1 week.


40 Responses to “Quinoa, Chickpea, and Almond Salad with Roasted Scallion Dressing”

  1. DessertForTwo — May 13, 2013 @ 7:23 am (#)

    Wow! What a great post! The photos are awesome and I really really want to make this! Yum!

    Rest assured…as a former yoga teacher, I can tell you that most people who do yoga come to class a hot mess. They’re stressed, kinks in their back, and a million things on their mind. They come to yoga for 1 hour of stress-relief. They leave high on life. It’s worth it! Do it!

    • Erin Clarke — May 13th, 2013 @ 7:36 pm

      Thanks Christina!
      Somehow, I feel like if I were in your class, I could totally jump on board with yoga and relax. I need to give it another chance! (even if it’s not in a park at sunrise;-) )

  2. Tieghan — May 13, 2013 @ 7:50 am (#)

    I love long recipe tittles!! It means there are so many awesome ingredients! These photos are great and I totally wan to go run and make this for lunch!

    • Erin Clarke — May 13th, 2013 @ 7:35 pm

      I almost did Quinoa-Bulgur-Chickpea-Almond-Red-Onion-Lemon-Parlsey-Salad-with-Roasted-Scallion-Dressing, but it was just too much to type ;-) I agree–when a lot of ingredients are involved, it’s hard to choose. Thanks Teighan. Hope you have a great day!

  3. Valerie | Pursuit of Sweetness — May 13, 2013 @ 8:28 am (#)

    I’ve never heard of roasting scallions before, but I bet its tastes amazing! This salad looks like it has so many great textures and flavors…I can’t wait to try it out :) Have a great Monday, Erin!

    • Erin Clarke — May 13th, 2013 @ 7:34 pm

      Valerie, I’ve gotten a little obsessed with roasting every veggie under the sun, and with scallions in season, I could not resist. Thanks so much for you comment–I hope you have a great day too!

  4. Happy Valley Chow — May 13, 2013 @ 8:42 am (#)

    Wow that sounds incredible! What do you take your pictures on top of? Is it a piece of slate?? Really enjoy your photography :)

    Happy Blogging!
    Happy Valley Chow

    • Erin Clarke — May 13th, 2013 @ 7:33 pm

      Good eye! It is slate indeed–actually an enormous slate cheeseboard my sister gave me for Christmas. I absolutely love it (for cheese and for photography too, it turns out). Thanks so much for your kind words!

  5. Reba - Not So Perfect Life — May 13, 2013 @ 1:21 pm (#)

    Erin this looks so tasty! I love following your blog because you use everyday ingredients :)

    • Erin Clarke — May 13th, 2013 @ 7:32 pm

      Thank you so much Reba! That is exactly what I try for, so it makes my day to hear from you that it’s working :) Hope you love this salad and thanks again!

  6. Georgia @ The Comfort of Cooking — May 13, 2013 @ 3:33 pm (#)

    Oh my goodness does that look delish! Love how colorful and wholesome this dish is, Erin!

    • Erin Clarke — May 13th, 2013 @ 7:31 pm

      Thanks so much Georgia! It definitely brightened up my Monday. Hope you’re having a great week!

  7. Rosie @ Blueberry Kitchen — May 13, 2013 @ 5:17 pm (#)

    I would so love to be that kind of person too! I feel like this would be the kind of lunch I would have if I did yoga (instead of cake.) Seriously though, this looks so fresh and delicious!

    • Erin Clarke — May 13th, 2013 @ 7:30 pm

      Thanks so much Rosie!! And if you want to have cake for lunch, as an FYI: I support you :)

  8. laurasmess — May 13, 2013 @ 6:23 pm (#)

    Love this post Erin! The salad looks delicious… love the sound of the crunchy almonds and roasted scallion dressing (yum!!!). I hate yoga. I tried it once and the instructor was a rather rotund middle-aged lady who didn’t shave her armpits. She also swiftly developed sweat patches around her… um… ample stomach folds and other parts of her chest, and tried to correct my yoga positions by prodding me with her bare sweaty feet. So. Gross. Ugh! I’m getting shivers just thinking about it. I swiftly quit her yoga class, despite losing half my money, and decided that walking was enough exercise for me. Plus, lifting a fork to my mouth repeatedly. Anyway… thanks for this gorgeous recipe. Can’t wait to make it. Mmmm, chickpeas!

    • Erin Clarke — May 13th, 2013 @ 7:30 pm

      Oh no Laura! That does not sound like a good yoga experience at all! I think lifting the fork-to-mouth is much more pleasant. I like your routine ;-) Thanks so much for your comment–I adore chickpeas too!

  9. Julie @ Table for Two — May 13, 2013 @ 6:29 pm (#)

    dude, i could never be one of those people who do yoga every morning or turn to yoga to relax. it’s so hard to keep a position. everyone is like in their zone and i’m in the corner straining and falling on myself and sweating. anyway. i’m just not very…graceful. this dish looks so good – love all the ingredients in here!! so hearty and filling.

    • Erin Clarke — May 13th, 2013 @ 7:28 pm

      Oh Julie, how I can relate! I feel like I end up sliding on my mat, my palms get so sweaty. One class, we tried headstands. Badddd news. I’ll just focus on being able to go for a run without tripping over my own feet for today ;-)

  10. Rachel (@rachelcooksblog) — May 13, 2013 @ 8:04 pm (#)

    Love the idea of roasting the scallions! Yum!

  11. ashley - baker by nature — May 13, 2013 @ 9:36 pm (#)

    This looks awesome, Erin!!! Loving all the ingredients you put in it! x

    • Erin Clarke — May 14th, 2013 @ 1:18 pm

      Thanks so much Ashley!!

  12. Lauren @ Climbing Grier Mountain — May 14, 2013 @ 8:54 am (#)

    I need to get back on the yoga train. Sigh. Until then, I would love to eat this quiona chickpea salad everyday!!

    • Erin Clarke — May 14th, 2013 @ 1:18 pm

      You and me both Lauren! Can we maybe give ourselves half credit for thinking about yoga? It’s kind of a mental activity in large part anyway, right?

  13. Nicole @ Young, Broke and Hungry — May 14, 2013 @ 4:47 pm (#)

    I wish yoga did all the things you mentioned above! While it does give me a clearer mind, it does not make my skin all dewy. This salad sounds fabtabulous! Loving the flavor party.

    • Erin Clarke — May 14th, 2013 @ 6:57 pm

      Thanks Nicole!

  14. Bianca @ Confessions of a Chocoholic — May 14, 2013 @ 7:15 pm (#)

    I’m a yoga person but make-up is still definitely a necessity. And I still think about smashing chairs now and then ;) This looks great!

    • Erin Clarke — May 15th, 2013 @ 2:39 pm

      At least I am in good company ;-) Thanks Bianca!!

  15. Luv What You Do — May 19, 2013 @ 10:19 pm (#)

    I have been looking for some new lunch options and this is right up my alley! I love your photos!

    • Erin Clarke — May 20th, 2013 @ 12:15 am

      Thanks! I had a lot of fun with this one. I’m making it again for lunch this week too–it really is such an easy option! Hope you like it too!

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  17. Heather @ Kiss My Broccoli — May 30, 2013 @ 1:57 am (#)

    Umm, who needs yoga…I’ll take three bowls of this salad please!! Am I the only one who’s tummy rumbles in the middle of savasana? Haha!

    Absolutely GORGEOUS photos and well, you totally sold me on that flavor combo…roasted scallions?! I’m IN!!

    • Erin Clarke — May 30th, 2013 @ 8:42 am

      Exact same thing has happened to me, lol. Thanks so much for you kind comment Heather!

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  22. livinphilly — February 20, 2014 @ 12:17 pm (#)

    Love this recipe– but not the total calories. I estimate 386/serving. Here’s what I am doing next time, ditch the roasted scallions and olive oil, and using trader joes light champagne vinaigrette dressing. At 25 calories/tablespoon, my waistline will love the salad even more

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