Casa dos Osos


Search for Recipes


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad

  • Author: Michelle Burns
  • Yield: 3 servings 1x


This is a multi-component meal requiring several different steps




  • 2 cups baby potatoes (red or gold), quartered
  • 1/2 tsp kosher slat
  • 1/2 tsp fresh ground black pepper
  • 1-2 tbs olive oil


  • 1 cup uncooked quinoa (we prefer the Tri-color but any will work)
  • juice 1/2 lemon
  • 1 red or yellow bell pepper, diced
  • 5 oz cremini or shiitake mushrooms, quartered
  • 1 tbs olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 tsp dried oregano
  • 3/4 cup cherry tomatoes, halved
  • 1/4 cup kalamata olives, chopped
  • Fresh parsley (GARNISH)

Spiced chickpeas

  • 1 15 oz can chickpeas (garbanzo beans), drained and rinsed
  • 1 tsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika


  • 1/4 cup mayo
  • 1 Tbs dijon mustard
  • 2 tbs honey or agave
  • 1/4 tsp garlic powder
  • 1/8 tsp kosher salt



  • Preheat the over to roast or convection/fan bake at 400º F
  • Drizzle half the oil and the seasonings over the potatoes and toss to coat.
  • Roast them on a baking tray lined with parchment paper or silpat for approximately 15 minutes.
  • Toss again with remaining oil and seasoning.
  • Return to the oven for 10 minutes or to desired tenderness.


  • Cook the quinoa according to the directions on the package in water or vegetable broth.
  • When cooked, transfer to a large bowl and stir in the juice of 1/2 lemon.
  • In a medium sauté pan, heat olive oil.
  • Add the bell peppers and mushrooms and sauté until the mushrooms release their liquid.
  • Add the seasoning and cook on medium heat for 5-6 minutes, until mushrooms begin to brown.
  • Remove from the pan and add to the quinoa.
  • Add the chickpeas to the pan, with extra oil if needed.
  • Add the seasonings and stir to coat the chickpeas.
  • Cook on medium heat for 3-4 minutes
  • Remove from the heat and add to the quinoa.
  • When the potatoes are done, add them to the quinoa.
  • Now add the tomatoes and olives and stir well.


  • Mix all ingredients together until well combined

Add dressing to salad when serving. Top with fresh parsley and a little squeeze of lemon juice


Source: Plant Based and Vegan


  • Serving Size: 567 g
  • Calories: 796
  • Fat: 28.22 g
  • Carbohydrates: 119.38 g
  • Protein: 22.75 g
Recipe Categories:
Casa dos Osos © 2024. All rights reserved.
Site development by Tuned In Design