Quinoa with Roasted Spiced Chickpeas & Pine Nuts

This is another one of the recipes that my mom made for me while I was visiting in August. The chickpeas and pine nuts offer a great crunch and nutty flavor, while the vinaigrette has a lovely fresh lemony taste that to me, tastes just like summer. Having said that, this would be great any time of the year.

Quinoa with Roasted Spiced Chickpeas & Pine Nuts (Vegan, Gluten-Free)


  • The original recipe is from the July 2011 issue of Style at Home magazine, but my mom substituted quinoa for the couscous and maple syrup for the honey – go mom! I’ve included these modifications below.
  • She served it with a side salad instead of including arugula within the salad itself, so I’ve marked it as optional.
  • She used dark (red/brown) quinoa, but the lighter variety work look great as well.

Quinoa with Roasted Spiced Chickpeas & Pine Nuts (Vegan, Gluten-Free)

5.0 from 2 reviews
Quinoa with Roasted Spiced Chickpeas & Pine Nuts
Prep time
Cook time
Total time
Recipe type: Salad, Side
Serves: 4
  • ¾ cup uncooked quinoa
  • 1+1/2 cup water
  • 1 540-ml can chickpeas, rinsed and drained
  • 3 tbsp olive oil, divided
  • 1 tsp brown sugar
  • ½ tsp ground cumin
  • ½ tsp salt, plus more for vinaigrette
  • ¼ tsp ground cinnamon
  • ¼ tsp red pepper flakes
  • Zest of 1 lemon
  • 3 tbsp fresh lemon juice (about 1 lemon)
  • 1 tsp maple syrup (or agave)
  • Salt and freshly ground black pepper
  • 3 tbsp chopped fresh mint
  • 1 bunch arugula, large leaves torn into bite-sized pieces, about 1 cup (optional)
  • ¼ cup toasted pine nuts
  1. In a medium saucepan, bring the water and quinoa to a boil over medium-high heat. Reduce the heat to the lowest setting, cover and cook for 15 minutes, until quinoa is fully cooked and fluffy.
  2. Preheat oven to 400°F. Combine chickpeas, 1 tablespoon olive oil, brown sugar, cumin, salt, cinnamon and red pepper flakes in a bowl and toss well.
  3. Transfer mixture to a parchment paper-lined baking sheet and roast in oven, shaking pan occasionally, about 20 minutes, until chickpeas are golden brown and crispy.
  4. In large bowl, combine lemon zest, lemon juice, maple syrup and remaining 2 tablespoons olive oil. Whisk until well blended. Season to taste with salt and pepper.
  5. Stir in mint, quinoa, roasted chickpeas, and arugula (if using).
  6. Top with pine nuts before serving.
Adapted from "Couscous with roasted spiced chickpeas and pine nuts", Style at Home Magazine, July 2011


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