Description
This easy quinoa salad with chickpeas makes the perfect simple single-serving lunch. To make a large batch as a side dish for dinner, simply quadruple the ingredients for a group dish.
Ingredients
Scale
Salad Ingredients
- 1 cup green peas (frozen)
- ½ cup quinoa (cooked, *see notes)
- ½ can chickpeas (drained and rinsed)
- ¼ cup kale (frozen)
Dressing Ingredients
- 1 tbsp tahini
- 1 tbsp lemon juice (fresh)
- ½ tbsp olive oil (extra virgin)
- ½-1 tbsp water
- ⅛ tsp garlic powder
- salt
- pepper
- 1 tbsp parsley leaves (fresh)
Instructions
For the Salad
- Heat a small frying pan over medium-high. Add cooked quinoa, frozen peas, chickpeas, and kale. Add ¼ cup of water, and cook until frozen foods have thawed and everything is warmed through, 5 mins.
- Once everything is warm, transfer salad to a bowl. Top with dressing and a few fresh parsley leaves.
For the Dressing
- Combine tahini, lemon juice, olive oil, water (start with ½ tbsp), garlic pepper, and salt and pepper to taste in a small bowl. Mix until smooth, adding water until you reach your desired consistency.
Notes
*Notes: For cooked quinoa, combine 1 cup dry quinoa and 2 cups veggie broth in a rice cooker. Cook until done. I save the quinoa in the fridge and use it throughout the week for quick meals like this.
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Australian
Nutrition
- Calories: 538
- Fat: 19
- Carbohydrates: 74
- Protein: 21.4