Spring Sunshine Quinoa Chickpea Salad (WFPB SOS-Free Recipe)
By Paul Floyd | The Natural Life Reset
Fresh, vibrant, and packed with flavor — this salad was originally created for a local potluck with Chef AJ. I was all set to go… until my mandoline slicer had other plans. Let’s just say it tried to julienne more than just carrots — it nearly took the tip of my finger with it. So I called it a day, and the salad stayed home.
But now you can still enjoy it — with all your fingers intact. It’s 100% Whole-Food Plant-Based, Salt-Oil-Sugar-Free, and perfect for spring gatherings, meal prep, or impressing your friends without needing first aid.
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Ingredients
Base:
- 12 cups cooked organic quinoa
- 8 cups cooked chickpeas (no salt added)
- 6 cups halved cherry tomatoes
- 5 cups diced cucumber
- 5 cups diced red bell pepper
- 2 cups grated carrot
- 2 cups chopped celery
- 2 cups sliced green onion
- 2 cups fresh parsley
- 2 cups fresh mint or cilantro
- Optional: Romaine or butter lettuce for serving
Citrus Herb Dressing:
- 1 cup fresh lemon juice
- ½ cup fresh orange juice
- Zest from both fruits
- 4–6 garlic cloves, minced
- 2 tbsp Dijon mustard (unsweetened, no salt)
- ¼ cup apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp smoked paprika (optional)
- 1 tsp turmeric
- ½ cup blended white beans (optional, for creaminess)
- Black pepper or red chili flakes to taste
Instructions
- Cook quinoa and allow to cool.
- Combine all salad ingredients in a large mixing bowl.
- Blend dressing ingredients until smooth and creamy.
- Toss salad with dressing and chill for 1–2 hours or overnight.
- Top with fresh microgreens just before serving.
Optional Garnishes & Tips
- Top with fresh microgreens like arugula, radish, or broccoli
- Serve on a bed of romaine or in lettuce cups
- Perfect for potlucks or meal prep — lasts 3–4 days in the fridge
Looking for More?
Check out our custom meal plans or Free Vegan Starter-Kit for more recipes, tips, and inspiration!
