Food + Recipes

Chickpea & Quinoa Salad w. Mustard-Tahini Dressing

March 24, 2014

This salad is full of simple nutrient dense ingredients and is light but satisfying. You can make it ahead of time, keep it in the refrigerator and have a great option ready to go for a snack or light meal.

Gather

  • 1 15 oz can organic chickpeas, drained and rinsed
  • 2 cups quinoa
  • 2 cups cherry tomatos, sliced in half
  • 1 large bunch of parsley, tough stems removed and finely chopped
  • 1 small red onion, diced

Mustard-Tahini Dressing

  • 1/2 cup tahini
  • 3/4 cup water (more if needed)
  • juice from 1 lemon
  • 1-2 tablespoons dijon mustard
  • 1 garlic clove, minced
  • salt and pepper to taste

Method

  1. Cook quinoa or couscous.
  2. While cooking, prepare the dressing. With an emersion or regular blender combine all the ingredients for the dressing. Taste test and add anything that may be missing.
  3. In a large bowl combine the couscous with the chickpeas, tomatoes, onion and parsley.
  4. Scoop a healthy portion of the salad onto each plate and drizzle with dressing.

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