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This recipe starts at 2.57
This salad is a light and fresh meal idea, which is just perfect for the hot summer months. It's also a nice alternative to regular leafy green salads (although, some spinach or arugula in this would be amazing).
Enjoy warm or cold: it's a filling and delicious salad either way.
Have leftover quinoa in the fridge? This is the perfect recipe for it!
Top with fresh mint, cilantro or parsley!
Quinoa & Chickpea Summer Salad with Roasted Garlic Dressing
▸ ▹ Vegan, gluten-free, refined sugar-free
Yield: 4-6 servings
Assembly Time: 5-7 min
Cook Time: 15-20 min
Total Time: 25 min
2 cups (370g) cooked quinoa*
1 cup (165g) cooked chickpeas**
2 red bell peppers (we used 1 red and 1 yellow)
1 medium-sized tomato, seeded and chopped
1/3 cucumber, diced
1/4 cup (30g) dried cranberries
1/4 cup (about 13-15) kalamata olives, pitted and chopped
1 sprig green onion, thinly sliced
1/2 cup (70g) roasted almonds, coarsely chopped
2 lemons, juiced
2 Tbsp (30 mL) olive oil
1 head of garlic (about 8 cloves)
1 Tbsp (15 mL) tahini (sesame seed paste)
1 tsp (5 mL) sodium-reduced soy sauce
1 tsp (5 mL) balsamic vinegar
1 tsp onion powder
Salt and pepper to taste
Pre-heat the oven to 200 C/390 F. Cut the top off the head of garlic, and place it on a baking sheet. Drizzle with a bit of olive oil and roast for 15-20 minutes, or until golden and fragrant.
Meanwhile, add the cut veggies, cooked quinoa, chickpeas, and cranberries in a large bowl.
Mash the roasted garlic in a small bowl with a fork, add the rest of the dressing ingredients. Stir to combine.
Pour dressing over the salad and toss to combine. Top with the toasted almonds and enjoy!
*if cooking from dry quinoa, this is about 1 cup (170g) of dry quinoa.
**If cooking from dry beans, this is about 1/2 cup (100g) dry beans. If using canned chickpeas, this is the amount in half of a 350 g can.
*** If using canned chickpeas, be sure to rinse first. Canned chickpeas are high in salt, so taste test and add this salt at the end in the amount desired.
Variations: add spices as desired, such as basil or cumin while blending to vary flavours. Garnish with fresh mint, cilantro or parsley. Get creative with this one!
Speed-it-up: using canned chickpeas speeds up the process.
Storage: store in an air-tight container in the fridge for up to 4 days (with the dressing stored separately until ready to serve).
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