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spiced chickpea + quinoa salad

seen here as leftovers for lunch, paired with spinach. vegan, gluten-free, sugar-free, soy-free
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Servings: 4
Course: main dish
Cuisine: gluten-free, salads, soy-free, vegan, vegetarian
Ingredients Method

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]

Method
 

  1. cook quinoa as directed, let cool.
  2. coat chickpeas in coconut oil + spices. roast at 400F degrees for 25-35 minutes until browned.
  3. prep veggies + dressing.
  4. once quinoa + chickpeas are cooled, combine everything in a large bowl.
  5. drizzle w/ a bit extra EVOO + lemon juice before serving if desired, top w/ nuts + seeds to taste.