spiced chickpea + quinoa salad
seen here as leftovers for lunch, paired with spinach.
vegan, gluten-free, sugar-free, soy-free
Ingredients
salad
- 1 cup quinoa cooked
- 1 can chickpeas drained + rinsed [or approx 1 1/2 cooked chickpeas]
- 1/2 cucumber chopped
- 1 cup swiss chard stems removed, chopped into thin ribbons
- 1/2 avocado cubed
- 1/4 onion white or red, diced
- 4 medjool dates pits removed, thinly sliced
- 1 tbsp coconut oil [to coat chickpeas]
- 1/4 tsp cumin, turmeric, oregano
- 1/8 tsp cardamom, coriander
- S+P to taste
- 1/4 cup walnuts chopped
dressing
- 4-6 tbsp EVOO
- 1 tbsp tahini
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 1/8 tsp turmeric
- S+P to taste
- 1/2 tsp dried herbs [i used oregano + basil]
- 1 tsp chia seeds
topping
- nuts + seeds [i used sunflower seeds, pumpkin seeds, hemp seeds]
Instructions
- cook quinoa as directed, let cool.
- coat chickpeas in coconut oil + spices. roast at 400F degrees for 25-35 minutes until browned.
- prep veggies + dressing.
- once quinoa + chickpeas are cooled, combine everything in a large bowl.
- drizzle w/ a bit extra EVOO + lemon juice before serving if desired, top w/ nuts + seeds to taste.
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