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Roasted Chickpea Quinoa Salad

This Greek inspired salad is easy to make and packed full of protein. It is a great lunch option as you can make it ahead of time and the flavours only get better with time!

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Total time: 30 minutes

Serves: 4-6

Salad Ingredients:

  • 1 cup quinoa
  • 1 can chickpeas
  • Spice mix: 1 tsp each - garlic powder, cumin, paprika, chili powder
  • ½ tsp salt
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup cucumbers, diced
  • 1 cup red onion, diced
  • ¼ cup kalamata olives, pitted and chopped
  • 2 tbsp fresh basil, chopped

Lemon Tahini Dressing:

  • 1 garlic clove
  • ½ cup fresh lemon juice
  • ¼ cup tahini
  • 3 tbsp nutritional yeast
  • 4 tbsp olive oil
  • ½ tsp sea salt
  • Pinch of black pepper

Directions:

  1. Preheat oven to 400 degrees F.
  2. Cook quinoa according to directions on package. Let cool.
  3. Drain, rinse and pat dry the chickpeas.
  4. Place dry chickpeas on a lightly greased baking sheet and sprinkle with spice mix. Make sure chickpeas are evenly coated by spice mix.
  5. Place chickpeas in oven and bake for 20-25 minutes until slightly crispy. Let cool.
  6. While chickpeas are roasting, combine quinoa, red bell pepper, tomatoes, cucumbers, onions, olives, and basil in a medium bowl.
  7. Drizzle with dressing and top with roasted chickpeas.

Tips:

  • If packing this ahead of time for lunch, keep chickpeas in a separate container at room temperature so they stay crispy.
  • Store in a sealed container in the fridge. Leftovers will keep for 2-3 days.

Enjoy!

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