Quinoa Chickpea Salad

Name: Quinoa Chickpea Salad
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 5
Cuisine: American
Ingredients: 1 piece English Cucumber (1 English cucumber (chopped)); 1 cup Quinoa (1 cup quinoa (cooked)); 2 cup Beet (2 cups beets (cooked and cubed)); 2 cup Cherry Tomato (2 cups cherry tomatoes (halved)); ½ cup Parsley (½ cup parsley (chopped)); 4 tbsp Olive Oil (1 tbsp olive oil + 3 tbsp olive oil); ¼ tsp Cinnamon (1/4 tsp cinnamon); 1 tsp Cumin Seeds (1 tsp cumin); 1 tsp Paprika (1 tsp paprika); 0.13 tsp Cayenne Pepper (⅛ tsp cayenne); ½ tsp Ginger (½ tsp ginger); 1 can Chickpeas (1 can chickpeas (drained and washed)); ½ tsp Table Salt (1/2 tsp salt + a pinch of salt & black pepper); 1 tsp Dijon Mustard (1 tsp Dijon mustard); 3 tbsp White Wine Vinegar (3 tbsp white wine vinegar); 1 tbsp Honey (1 tbsp honey); 1 tsp Lemon Juice (1 tsp fresh lemon juice)

Quinoa Chickpea Salad - Recipes (American)

22 minAmerican

Servings5

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Dairy Free
Pescatarian
Egg Free

Steps

1Chickpeas
2First, heat up your skillet to medium-high and add olive oil. Now, add the spices and give it a good stir so that the oil combines with spices.
3Add in your chickpeas and some salt. Coat the chickpeas in spices and cook for 5-7 minutes.
4Once finished, remove them from the stove and leave them in the pan to cool down.
5Lemon Dressing
6Mix all the ingredients in a separate bowl.
7Salad
8Chop and cube all your vegetables, prepare cooked quinoa, and add them to a large bowl. Top them up with cooked chickpeas.
9Mix all the ingredients together and finish up with the dressing. Toss the salad, so it all gets fully covered with the dressing.