The new, trendy grain Quinoa (pronounced Keenwa) is actually a very old traditional healthy whole grain that we can’t seem to get enough of. It is one of the very best choices for whole grains. Enjoy this salad version with chickpeas (garbanzo beans).

Quinoa Chickpea Salad

 

Author:

Karly Blair

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Ingredients

Salad Ingredients

• 2 cups cooked quinoa
• 1 can (15 oz) chick peas (garbanzo beans), rinsed and drained
• 2 cups (1 pint) grape or cherry tomatoes, sliced in half
• 1 carrot, peeled and grated or sliced
• 1 cucumber, diced
• 1 yellow bell pepper
• 1 handful of parsley, basil or cilantro, chopped
• 1 green onion, diced
• 1 Tbsp black sesame seeds (optional for color)
• 2 Tbsp sunflower seeds

Dressing Ingredients

• ¼ cup fresh lemon juice or apple cider vinegar or a mixture of both
• ¼ cup extra virgin olive oil
• 1 clove garlic, minced
• 1 tsp sea salt
• 1 tsp no salt vegetable seasoning of choice such as Herbamare
• freshly ground black pepper to taste

Instructions

1. In a large mixing bowl, add the cooked quinoa, rinsed and drained chickpeas, sliced, tomatoes, grated or sliced carrots, diced cucumbers, diced bell pepper, chopped parsley, diced green onion, sesame seeds and sunflower seeds.
2. Whisk together the lemon juice and or apple cider vinegar, olive oil,garlic, sea salt, vegetable salt and pepper (by hand or briefly in a small magic bullet type blender). Add the dressing to the salad and toss together.
3. Serve immediately at room temperature or cover and chill in the refrigerator for several hours before serving.

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