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:
- 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.
- Prep veggies: While quinoa cools, chop your veggies and herbs.
- Mix salad: In a large bowl, combine quinoa, chickpeas, tomatoes, cucumber, bell pepper, onion, parsley, and mint.
- 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.
- 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.
