Quinoa Chickpea Salad
A nutrient dense and plant protein packed quinoa chickpea salad with hemp hearts recipe. Topped with a creamy tahini dressing.
Servings 2 servings
Calories 1019kcal
Ingredients
- ½ cup cooked quinoa
- 1 cup canned chickpeas or one can, which is approximately 1 ⅔ cups
- ½ cup hemp hearts
- 1 cup fresh pomegranate seeds only
- 1 cup fresh parsley leave finely diced
- 1 tomato diced
- 1 cucumber diced
- ½ spring onion diced
- 1 pinch salt and pepper for taste
Salad Dressing
- ½ cup tahini runny
- ½ juice of, lemon
- ¼ cup maple syrup
- ½ cup soy milk
Instructions
- Prepare the Vegetables: Dice the cucumber, tomato, and spring onion. Finely dice the parsley leaves.
- Prepare the Chickpeas: Use canned chickpeas for convenience, but if you want extra crunch, roast them in the oven at 350°F for 40 minutes or air fry for 20 minutes.
- Prepare the Quinoa: Cook the quinoa in a rice cooker with ½ cup of uncooked quinoa and ½ cup plus 2 tablespoons of water. Let it rest for 5 minutes after cooking.
- Mix the Salad: In a large bowl, combine the quinoa, chickpeas, hemp hearts, pomegranate seeds, parsley, cucumber, spring onion, and tomato. Season with salt and pepper.
- Make the Dressing: Whisk together tahini, maple syrup, lemon juice, and soy milk in a bowl until smooth and creamy.
- Serve: Toss the salad with the dressing just before serving. Enjoy!
Video
Nutrition
Calories: 1019kcal | Carbohydrates: 90g | Protein: 41g | Fat: 60g | Saturated Fat: 7g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 16g | Sodium: 331mg | Potassium: 1372mg | Fiber: 16g | Sugar: 41g | Vitamin A: 3724IU | Vitamin C: 72mg | Calcium: 397mg | Iron: 14mg