Quinoa Chickpea Salad
Ingredients
The salad
-
½
cup
uncooked quinoa
-
1
can
reduced sodium chickpeas (15 ounces), rinsed and drained
-
⅓
cup
raw almonds, toasted and coarsely chopped
-
⅓
cup
red onion, finely diced
-
2
tablespoons
fresh Italian flat leaf parsley, chopped
The dressing
-
16
pieces
scallions (about 2 bunches, hairy ends removed)
-
⅓
cup
olive oil
-
2
tablespoons
olive oil, divided
-
¾
teaspoon
kosher salt, divided
-
½
teaspoon
ground black pepper, divided
-
3
tablespoons
freshly squeezed lemon juice (about 1 small lemon)
-
2
teaspoons
Dijon mustard
Instructions
- Preheat the oven to 450°F and place the rack in the upper third.
- Soak the red onion in cold water to remove some of its harsh bite.
- Cook the quinoa according to package instructions and fluff with a fork, then cover to keep warm.
- Prepare a baking sheet and toss the scallions with olive oil, salt, and pepper, then bake until lightly charred.
- Transfer the roasted scallions to a food processor, add remaining dressing ingredients, and blend until smooth.
- In a large bowl, combine the warm quinoa with the dressing, then add the drained red onions, chickpeas, almonds, and parsley.
- Toss everything together and serve immediately or refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
6 servings
Calories
284
Total fat
18g
Total carbohydrates
24g
Total protein
8g
Sodium
359mg
Cholesterol
0mg
You might also like