Spring Quinoa Chickpea Salad (WFPB + SOS-Free)

Serves 4–6

Ingredients:

• 1 cup dry quinoa
• 2 cups water
• 1½ cups cooked chickpeas (or 1 can, rinsed & drained)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely chopped
• ¼ cup chopped fresh parsley
• 2 tablespoons fresh mint (optional but refreshing)
• Juice of 1 lemon
• 2–3 tablespoons balsamic vinegar (or apple cider vinegar)
• 1–2 teaspoons date syrup (homemade or store-bought, to taste)
• 1 teaspoon garlic powder
• Black pepper to taste (optional)

Optional Add-Ins:

• ½ avocado, diced (adds creamy richness and healthy fat)
• A handful of baby spinach or arugula
• Sliced olives (if not strictly SOS-free)
• A dash of cinnamon or cardamom for warmth (optional flavor twist)

Instructions:

1. Cook quinoa: Rinse quinoa well under cold water. In a medium pot, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until all water is absorbed. Let sit covered for 5 minutes, then fluff with a fork and let cool.
2. Prep veggies: While quinoa cools, chop your veggies and herbs.
3. Mix salad: In a large bowl, combine quinoa, chickpeas, tomatoes, cucumber, bell pepper, onion, parsley, and mint.
4. Dress it up: In a small bowl or jar, whisk together lemon juice, balsamic vinegar, garlic powder, black pepper, and date syrup. Taste and adjust sweetness if needed. Pour over salad and toss to coat.
5. Serve: Chill before serving for best flavor—or enjoy right away. If using avocado, add just before serving to keep it fresh.

Chef’s Note:

Want a little creaminess? Dice in some ripe avocado. It’s not required, but it gives this salad a smooth, luxurious texture and a boost of healthy fats—still totally aligned with whole-food, plant-based living.