I’m so excited to share this crispy quinoa and blackberry brain health salad with you. It’s a fresh, vibrant, hosting-worthy salad that hits every texture note: crispy roasted chickpeas, golden broccoli, crunchy quinoa “crumbs”, creamy avocado, and juicy blackberries, all tied together with a bright lemon–mustard vinaigrette. All ingredients have been selected specifically for brain health and to support energy and other bodily systems. If you love a salad that actually feels like a full meal, this one is it. It’s naturally gluten-free, full of colorful plants, and each serving packs 20 g of fiber, which is one of my favorite ways to support gut health and long-term wellbeing.
Why I love this recipe (as a nutritionist)
- Anthocyanins from blackberries: Blackberries are rich in anthocyanins, the deep purple polyphenols linked to better memory support and overall brain protection through antioxidant and anti-inflammatory effects.
- Healthy fats for brain structure: Avocado and extra virgin olive oil provide monounsaturated fats, which support brain cell membranes and help with absorption of fat-soluble antioxidants from the greens and herbs.
- High fiber for the gut brain axis: With chickpeas, quinoa, berries, broccoli, and arugula, this salad is very fiber-rich. Better gut microbiome support is strongly tied to brain health through inflammation and neurotransmitter pathways.
- Anti-inflammatory micronutrients and polyphenols: Broccoli, arugula, dill, and walnuts add a mix of vitamin C, vitamin E, and additional polyphenols that help reduce oxidative stress, a key driver of cognitive decline over time.
- Blood sugar-friendly balance: protein, fiber, and healthy fats work together to keep this meal steady and satisfying, not “snacky”.
- Texture makes it craveable: crispy quinoa and roasted chickpeas make this salad feel like a restaurant dish, while still being very doable at home.
- Meal-prep friendly components: roast the chickpeas, broccoli, and quinoa ahead, then assemble when you are ready for a quick lunch or easy dinner.
- Simple, whole-food ingredients: everything is made with pantry staples and fresh produce, with big payoff for minimal effort.
Ingredient notes
- Blackberries: juicy, vibrant, and packed with anthocyanins. They add a slightly tart pop that balances the richness of avocado and walnuts. If you cannot find blackberries, blueberries work well too.
- Chickpeas: roasted until crisp for crunch, plus they add plant-based protein and fiber. If you have cooked lentils on hand, you can swap them in, but you will lose the crispy texture.
- Quinoa: roasting cooked quinoa dries it out and makes it crisp around the edges. It is the trick that makes this salad feel extra special.
- Broccoli + arugula: roasted broccoli adds caramelized flavor, and arugula brings a peppery bite. Baby spinach is a good alternative if you prefer something milder.
- Dill + pickled onions: these are the “flavor boosters”. Dill makes it fresh and herby, and pickled onions add brightness that keeps the whole salad lively.
How to make this recipe (summary)
Start by preheating the oven and lining two trays so cleanup is easy. Roast the chickpeas with olive oil and spices until they start to crisp, then add the broccoli so everything turns golden together. Crisp the cooked quinoa on a separate tray, stirring a few times, until it dries out and gets crunchy around the edges.
Whisk the dressing with olive oil, whole grain mustard, lemon juice, maple syrup, and salt until it tastes bright and balanced.
Assemble the salad by layering arugula with the crispy quinoa, roasted chickpeas, broccoli, cucumber, avocado, dill, walnuts, pickled onions, and blackberries, then gently toss with dressing. View recipe card below for detailed instructions.
Variations and tips
- Make it nut-free: swap walnuts for toasted pepitas or sunflower seeds for the same crunch.
- Make it extra zesty: add a little lemon zest to the dressing, or a second squeeze of lemon right before serving.
- Keep the quinoa from steaming: spread it in a thin layer and stir several times while roasting. Crowding leads to soft quinoa instead of crisp edges.
- Swap the greens: arugula is peppery and bold. Use baby spinach or a spring mix if you want a milder base.
- Herb swap: mint would also be delicious in this.
- Make it more filling: add extra chickpeas, or serve with a side of toasted sourdough or gluten-free bread.
- If you like this recipe, you’ll also love our Erewhon Copycat Vegan Caesar Salad, Baked Harvest Salad, or Primavera Quinoa Salad With Spicy Grapefruit Vinaigrette.
Why you’ll love this crispy quinoa and blackberry brain health salad TL;DR
- Crispy textures
- Antioxidant-rich
- Fiber-forward
- Gluten-free
- Meal-prep friendly
FAQ
- Is this salad gluten-free? Yes. This recipe is naturally gluten-free as written.
- Can I make this salad nut-free? Yes. Swap the walnuts for toasted pepitas or sunflower seeds.
- Can I use frozen blackberries? Fresh is best for texture.
- How do I store leftovers? This one is best enjoyed straight away. Store the dressing separately if possible. If already dressed, keep leftovers in an airtight container in the fridge and enjoy within 1 to 2 days.
Crispy Quinoa and Blackberry Brain Health Salad
This crispy quinoa and blackberry salad is a colorful, antioxidant-rich meal with roasted chickpeas and broccoli, creamy avocado, fresh dill, and a bright lemon-mustard dressing. It is crunchy, satisfying, and packed with fiber for a nourishing lunch or light dinner.
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Equipment
Ingredients
Crispy chickpeas and broccoli
- 1.5 cups (330 g) cooked chickpeas
- 2 tbsp (30 ml) olive oil - divided
- 1 tsp (2 g) smoked paprika
- 1 tsp (3 g) garlic powder
- sea salt flakes - to taste
- 1 small (300 g) broccoli head - cut into small florets
Crispy quinoa
- 1 cup (185 g) cooked quinoa
- 1 tbsp (15 ml) olive oil
- sea salt flakes - pinch
Salad
- 2 cups (40 g) arugula - packed
- 1 cucumber - finely diced
- 1 avocado - sliced
- ¼ cup (10 g) fresh dill - finely chopped
- ¼ cup (30 g) walnuts - chopped
- pickled onions - to taste
- 1 cup (125 g) blackberries
Dressing
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 g) whole grain mustard
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) maple syrup
- sea salt flakes - pinch
Instructions
- Preheat the oven: Preheat to 400°F (200°C) fan-forced. Line 2 trays with parchment paper.
- Roast the chickpeas: Pat the chickpeas dry. Add to the first tray with ½ tbsp olive oil, garlic powder, smoked paprika, and a pinch of salt. Mix well to coat. Roast on the middle rack for 10 minutes.
- Add the broccoli: Toss broccoli florets with ½ tbsp olive oil, plus a pinch of salt. Add to the same tray as the chickpeas and roast for another 20 minutes, until the chickpeas are crisp and the broccoli is golden.
- Crisp the quinoa: Spread cooked quinoa on the second tray. Drizzle with the remaining 1 tbsp olive oil and season with a pinch of salt. Mix well to coat. Roast on the top rack for about 25 minutes, stirring 3 times, until dry and crispy around the edges.
- Make the dressing: In a small bowl, whisk together olive oil, mustard, lemon juice, maple syrup, and salt.
- Assemble: Add the arugula to a large bowl. Top with crispy quinoa, roasted chickpeas, broccoli, cucumber, avocado, dill, walnuts, pickled onions, and blackberries.
- Dress and serve: Drizzle with dressing and gently toss. Adjust salt to taste, and enjoy!
Notes
Oven temperature (fan-forced vs. conventional): This recipe is written for 400°F (200°C) fan-forced. If using a conventional oven, start at 425°F (220°C).
All ovens vary: Keep a close eye the first time you make this. Chickpeas might crisp faster, and quinoa can go from crispy to burnt quickly depending on tray material and how hot the top rack runs.
How to cook quinoa: For 1 cup (185 g) cooked quinoa, you will need about 1/3 cup (55 g) dry quinoa and 2/3 cup (160 ml) water. Rinse quinoa well, then combine with the water and a pinch of salt. Bring to a boil, cover, reduce to a gentle simmer, and cook for 15 minutes. Remove from heat and rest (still covered) for 5 minutes, then fluff with a fork.
Batch cooking: Cook a big batch of quinoa and use it throughout the week. Store it in an airtight container in the fridge and use within 5 days.
Make it nut-free: Swap walnuts for toasted pepitas or sunflower seeds.
Your Creations
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