Mediterranean Chickpea Salad
When living that plant based life chickpeas become a girls best friend as they are a great source of plant protein along with many other health benefits. They contain zinc which is a great immunity booster, fiber for digestive health, along with copper and iron! Who knew?!
It is hard to say who is the star of this show as there are so many flavors that come together. They all play important roles as the supporting cast in this dish! I am all for mixing up ingredients and trying new combos to see what works. Food needs to dance on my palate and feel like a party, right?! I think this dish is a party alright!
Just look at the rainbow of colors going on here! There is a mix of salty and sweet from the kalamata olives & feta to the chopped dried dates (you can sub raisins too) The crunchiness of the carrots and creaminess of the chickpeas - I think this is party waiting to happen! Yes, I am that passionate over food! lol!
The best is that it this is a one bowl meal (after you cook the quinoa) everything goes into 1 bowl - I love recipes like this as it means less mess and less clean up time. And more time to enjoy this yummy dish! I served this as dinner and it was definitely filling. (although my husband didn't think so - he misses his chicken at dinner I think lol!) You can always add any protein that you wish to top it off. I can't wait until Summer to bring this to BBQ's as it will hold up well as a chilled side dish.
This is also a great meal prep idea. Just keep the salad greens separate until ready to eat. Then add to chickpea mixture and drizzle dressing over. Voila! Lunch is ready and served! Remember to get creative and swap for what you desire. Maybe goat cheese, toasted walnuts, farro...the possibilities are endless my friends! Enjoy!
Remember to pass this onto a friend and tag me on Instagram if you give it a try!
Ingredients:
1/2 cup uncooked quinoa
1 can chickpeas (rinsed & drained)
2 cups shredded carrots
1 bag of mixed salad greens (arugula, spinach, Swiss chard..)
1/3 cup pumpkin seeds (or any toasted nuts you prefer)
1/3 cup feta or goat cheese (can omit for vegan)
1/4 cup chopped dates (or raisins)
Chopped mint to sprinkle
Dressing:
3 Tbsp EVOO
3 Tbsp lemon juice
1 tsp honey mustard (or Dijon)
1 tsp honey (or maple syrup if vegan)
3/4 tsp chili powder
Salt to taste
1/4 tsp cinnamon
Directions:
1. Cook quinoa according to instructions.
2. While cooking, make the dressing by placing all ingredients in a measuring cup and mixing well to combine.
3. Place carrots and chickpeas in large bowl. Add quiona once cooked and cooled a bit.
4. Add mixed greens and pour dressing over and mix well.
5. Add pumpkin seeds, feta, dates and mint (or whatever toppings you chose).
6. Dish and enjoy!
7. Can be stored and saved for later or meal prep, just keep salad greens and dressing separate and assemble at time of consumption.
xo-cherise
*reciped adapted from wellplated.com
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