Description
A vibrant plant-based salad blending protein-rich quinoa and chickpeas with a zesty homemade lemon dressing, toasted almonds, and charred scallions. This nourishing dish offers a balance of creamy, crunchy, and earthy flavors, perfect for any season or meal prep.
Ingredients
1 cup quinoa
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup olive oil
1/4 cup lemon juice
2 tbsp maple syrup
1 tbsp white wine vinegar (substituted with halal flavor)
1 clove garlic, minced
Salt and pepper to taste
1/2 cup toasted almonds, chopped
1/4 cup charred scallions
2 cups mixed greens
Optional: cherry tomatoes, cucumber, red onion
Instructions
Rinse quinoa under cold water. Cook in 2 cups boiling salted water for 15-20 minutes until tender.
Meanwhile, heat olive oil in a pan, sauté minced garlic, and add charred scallions. Remove from heat.
In a bowl, combine lemon juice, maple syrup, vinegar, and a pinch of salt. Whisk until emulsified.
Fold cooked quinoa, chickpeas, chopped almonds, and scallion mixture into the dressing.
Add mixed greens and optional vegetables. Season with additional pepper.
Notes
Store in an airtight container in the fridge for up to 3 days.
Char scallions by briefly grilling or roasting them.
Adjust dressing acidity to taste.
Add pomegranate seeds or avocado for extra flair.