Quinoa Chickpea Salad
This delicious quinoa chickpea salad features chickpeas, quinoa, bell peppers, tomatoes, cucumbers, kale, celery and pumpkin seeds tossed in a spicy vinaigrette dressing. Serve as a side dish or as a light meal.
Servings: 6 servings
Calories: 403kcal
Equipment
Ingredients
- 3 cups cooked quinoa (from 1 cup dried quinoa)
- 3 cups cooked chickpeas (from two 14.5 oz cans or cooked from 1 cup dried chickpeas. Be sure to drain out any liquid or brine.)
- 1 bell pepper (any color, finely chopped)
- 1 red onion (finely chopped)
- 1 medium cucumber (finely chopped)
- 1 medium carrot (grated)
- 2 sticks celery (finely chopped)
- 4 leaves kale (finely chopped)
- ¼ cup fresh herbs (I used a combination of mint and parsley)
- ¼ cup pumpkin seeds
- 2 tablespoons raisins
For vinaigrette
- 2 tablespoons apple cider vinegar (you can use more vinegar if you like a tart dressing. I don't like mine too acidic)
- ¼ cup extra virgin olive oil
- 2 tablespoons maple syrup (can use stevia or any other sweetener)
- 1 teaspoon garam masala
- 1½ teaspoons ground cumin
- Salt and ground black pepper to taste
Instructions
Make the vinaigrette
- Place the apple cider vinegar and olive oil in a bowl. Whisk until a smooth emulsion forms.
- Add in the remaining vinaigrette ingredients- maple syrup, garam masala, ground cumin, ground black pepper and salt - and whisk again.
Make quinoa chickpea salad
- Place the quinoa, chickpeas, all the vegetables, pumpkin seeds and raisins in a large bowl.
- Pour the vinaigrette over the quinoa, chickpeas and vegetables in the bowl and toss together.
Nutrition
Serving: 1 serving | Calories: 403kcal | Carbohydrates: 57g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Potassium: 709mg | Fiber: 11g | Sugar: 12g | Vitamin A: 3381IU | Vitamin C: 40mg | Calcium: 112mg | Iron: 5mg