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

Quinoa chickpea almond salad with roasted scallion dressing on a plate

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.

A quinoa chickpea salad served on a plate with roasted scallion dressing

Quinoa, Chickpea, Almond Salad with Roasted Scallion Dressing // Well-Plated

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. (Two other of my favorite salads that fit the bill: Moroccan Chickpea Salad and Mediterranean Chickpea 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.

Quinoa, chickpeas, bulgur, and almonds on a slate serving board

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.

A slate serving board with green onions, lemon, parsley, and chopped red onion

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.

Quinoa, chickpea, and almond salad served on a white plate and in a white bowl

With the additional benefit of hitting the snooze.

Quinoa chickpea salad with roasted scallion dressing

Quinoa, Chickpea, and Almond Salad with Roasted Scallion Dressing

5 from 3 votes
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.

Prep: 10 mins
Cook: 25 mins
Total: 35 mins

Servings: 4 generous servings

Ingredients
  

  • 1/4 cup uncooked quinoa
  • 1/4 cup uncooked bulgur wheat
  • 16 scallions (about 2 bunches, hairy ends removed)
  • 1/3 cup olive oil plus 2 tablespoons, 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 can chickpeas (14 ounces) rinsed and drained
  • 1/3 cup raw almonds toasted and coarsely chopped
  • 1/3 cup red onion finely diced
  • 2 tablespoons fresh Italian flat leaf parsley, chopped

Instructions
 

  • Place rack in upper 1/3 of oven then preheat oven to 450 degrees F.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

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

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.

Register

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article

Pin0Print0

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




34 Comments

Leave a comment

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

    1. 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?

  2. 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.

  3. 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!

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

    1. 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!

  5. 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!!

  6. 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 more5 stars

  7. Love this recipe!! The flavors are so complex. Love finding vegetarian recipes that are packed with flavor & protein. It was delicious enough to post a comment & that’s saying something coming from me. Even my meat & potatoes man couldn’t stop eating it. Thank you!

    Side note didn’t have chickpeas on hand. Used great northern beans…still super yummy. 5 stars

    1. Melina, this makes me so happy to hear! Thanks so much for sharing how much you and your husband enjoyed this. It means a lot!

Load More Comments