If you think the title of this post is a mouthful, just wait until you get your paws on this salad! I have said before that I am not a fan of traditional salads (too much leafy greens) however, this salad is not your mom’s Cesar! If I am going to the trouble of making a salad, especially one that I plan on publishing, you know I’m going to pick one that has a home-made dressing!
Yum
Wow, three sentences in and I’ve already used three exclamation points, if that doesn’t emulate my excitement for this salad, maybe I should mention that I made it twice in one week because I couldn’t get enough.
If you need more convincing, think meal prep
Clean-up is a factor of cooking that I prefer to minimize with any recipe that I make, this recipe is no exception and I’m glad to say that all you’ll be cleaning are two bowls, a knife and a cutting board. You don’t even have to do that much chopping! Seriously, guys you need to try this salad this week, it will be fantastic!
Chickpea Quinoa Protein-Packed Salad
Notes
Make sure to taste-test your dressing before adding to the salad, I typically double the honey (I have a sweet-tooth) and will also double the cumin and chilli powder. The above recipe is designed to be healthy, but you can tweak it to your personal taste.
Ingredients
for the salad:
- 1 ½ cups cooked quinoa (or ½ cup uncooked)
- 1 cup matchstick carrots
- 4-6 scallions, thinly sliced
- 1 (15 ounce) can of chickpeas, rinsed and drained
- ½ cup chopped dates
- ⅓ cup golden raisins
- ¼ cup chopped pistachios
- ½ cup flat leaf parsley, chopped
for the honey-lemon dressing:
- ½ teaspoon cumin powder
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey (maple syrup or brown sugar for vegans)
- ½ teaspoon salt
- ⅛ teaspoon chili powder
Instructions
salad:
- Cook the quinoa according to package directions. Once cooked, place pan in the fridge to cool it down before adding to the rest of the salad. Toss ingredients together.
honey-lemon dressing:
- Combine the ingredients for the dressing in a small bowl and stir with a fork or spoon until the dressing mixes through. Add this to the salad and toss the salad to combine everything. Serve immediately or store in the refrigerator for later.
As much as I enjoyed my images, I also want to pay respect to the original poster of this recipe, and show off her beautiful images! Here is a link to her post: http://littlespicejar.com/moroccan-chickpea-quinoa-power-salad/