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Quinoa & Chickpea Salad with Roasted Garlic Dressing

July 25, 2019

 Watch How to Make It Here

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!

 

Enjoy!

Quinoa & Chickpea Summer Salad with Roasted Garlic Dressing

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free

Yield: 4-6 servings
Assembly Time: 5-7 min

Cook Time: 15-20 min
Total Time: 25 min

 

INGREDIENTS: Salad

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 

 

INGREDIENTS: Dressing

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

 

 

Directions

  1. 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. 

  2. Meanwhile, add the cut veggies, cooked quinoa, chickpeas, and cranberries in a large bowl.

  3. Mash the roasted garlic in a small bowl with a fork, add the rest of the dressing ingredients. Stir to combine. 

  4. Pour dressing over the salad and toss to combine. Top with the toasted almonds and enjoy!

 

Notes

  1. *if cooking from dry quinoa, this is about 1 cup (170g) of dry quinoa. 

  2. **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. 

  3. *** 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. 

  4. 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! 

  5. Speed-it-up: using canned chickpeas speeds up the process.  

  6. Storage: store in an air-tight container in the fridge for up to 4 days (with the dressing stored separately until ready to serve).

 Did You Try This Recipe?

Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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