Fall Quinoa and Chickpea Salad

This Fall Quinoa and Chickpea Salad is a perfect make-ahead meal. Everything can be prepared and stored separately in the refrigerator.

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Fall Quinoa and Chickpea Salad

Prep Time20 mins
Cook Time30 mins
Course: Main Course
Servings: 5
Calories: 661kcal
Author: Gluten Free & More


  • 2 cups vegetable broth
  • ½ teaspoon garlic powder
  • 3 bay leaves
  • 2 teaspoons coarse Kosher salt , divided
  • 1 teaspoon freshly ground black pepper , divided
  • 2 tablespoons avocado oil , divided
  • 1 cup uncooked quinoa
  • 1 small butternut squash , peeled, and cut into 1-inch cubes (about 4 cups)
  • 1 can reduced sodium chickpeas , drained and rinsed
  • ½ cup pecans , roughly chopped
  • 6 cups hearty mixed greens
  • 1 medium apple , cored and thinly sliced (about 1 ½ cups)
  • ½ cup balsamic vinaigrette

Balsamic Vinaigrette

  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon coarse Kosher salt
  • ¼ teaspoon fresh ground black pepper
  • pinch garlic powder


  • Preheat the oven to 400°F.
  • In a small saucepan over high heat, bring vegetable broth to a boil. Stir in garlic powder, bay leaves, 1 teaspoon coarse Kosher salt, ½ teaspoon black pepper, 1 tablespoon of avocado oil, and quinoa. Reduce heat to low and place the lid on the saucepan. Simmer for 15 minutes, or until the liquid is absorbed and quinoa is fork tender. Remove from the heat.
  • While the quinoa is cooking, toss the butternut squash onto a rimmed baking sheet with remaining salt, pepper, and avocado oil. Place in the oven, and bake for 18-20 minutes, or until the squash begins to lightly brown and become tender. Remove from the oven and toss in the chickpeas. Roast another 5 minutes, or until the chickpeas are lightly brown. Remove from the oven and toss in the pecans. Return to the oven, and bake for 2 more minutes, watching closely so the pecans do not burn. Remove from the oven and set aside.
  • While the squash mixture is roasting, make the balsamic vinaigrette by placing all the ingredients into a small glass jar with a lid. Tightly screw the lid on and shake vigorously to blend well. If you do not have a glass jar, place all ingredients in a medium mixing bowl and whisk vigorously until the mixture is well combined. Alternatively, mix all ingredients in a blender.
  • Once all the ingredients are cooked, build your bowl. Divide quinoa, the butternut squash mixture, a handful of greens, and sliced apples among four bowls. Top with the desired amount of balsamic vinaigrette and enjoy.


Nutrition Facts
Fall Quinoa and Chickpea Salad
Amount Per Serving
Calories 661 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 7g35%
Polyunsaturated Fat 12g
Monounsaturated Fat 28g
Sodium 1596mg67%
Potassium 914mg26%
Carbohydrates 52g17%
Fiber 8g32%
Sugar 11g12%
Protein 8g16%
Vitamin A 16729IU335%
Vitamin C 44mg53%
Calcium 113mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chickpeas Fall Quinoa Salad
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