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Mediterranean Quinoa Chickpea Salad

Mediterranean Quinoa Chickpea Salad

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An incredibly satisfying, healthy, nutrient-rich salad, with chickpeas, quinoa, and spring mix. Just 7 ingredients required for this delicious plant-based meal.

Ingredients

Scale
  • CHICKPEAS
  • 1/2 cup (200 g) dry chickpeas
  • Water
  • 1/2 tsp sea salt
  • QUINOA
  • 1/2 cup (184 g) white quinoa, well rinsed
  • 1 cups (420 ml) water
  • Healthy pinch sea salt
  • SALAD
  • 2 cups fresh spring mix
  • 1/2 cup cherry tomatoes
  • 1/4 cup artichoke
  • 1/4 cup olives
  • 1 tablespoon olive oil
  • Pinch of sea salt
  • *avocado (optional)

Instructions

  1. Soak chickpeas overnight (for 6-8 hours).
  2. To cook soaked chickpeas, add to a large pot and cover with 2 inches water. Bring to a boil over high heat, then reduce heat to a simmer, add salt and stir, and cook uncovered for 40 minutes – 1 hour 20 minutes (depending on the size/freshness of your beans).
  3. Sample a bean at the 40-minute mark to see how tender they are. You’re looking for a just tender bean with a tiny bit of bite, and the skins will start to show signs of peeling (don’t go too mushy!). Once cooked, drain beans and set aside and sprinkle with a bit more salt.
  4. In the last 30 minutes of the beans cooking, start your quinoa by heating a medium saucepan over medium heat.
  5. Add water and quinoa, increase heat to medium-high/high to bring to a boil. Once boiling, reduce heat to low (simmer), cover, and cook for 18-22 minutes, or until the quinoa is tender and the water has completely absorbed. Then remove from heat and loosely drape the pot with a towel or paper towel to continue absorbing any excess moisture. Allow time to cool.
  6. Lastly, gather ingredients and build your salad.
  7. To build your salad in a jar, first add the artichoke, olives, tomatoes, chickpeas, quinoa, and fresh green.
  8. Best when fresh, though salads in a jar can be stored in the refrigerator up to 5 days.

Nutrition

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