Herbed Quinoa and Chickpea Salad with Lemon-Tahini Dressing

Herbed Quinoa and Chickpea Salad with Lemon-Tahini Dressing

This herbed quinoa and chickpea salad makes a filling and healthy packed lunch! Plus you can repurpose the lemon-tahini dressing recipe for another light and fresh salad recipe.

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Ingredients

  • ½ teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1 large clove garlic, pressed or minced
  • 2 tablespoons tahini
  • 3 to 4 tablespoons lemon juice, to taste
  • 1 cup quinoa, rinsed in a fine-mesh colander
  • Salad
  • 2 cups water
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 1 ½ cups roughly chopped baby spinach
  • ½ cup chopped fresh flat-leaf parsley
  • ½ cup chopped fresh cilantro (or additional parsley)
  • ? cup chopped green onion (green parts only)
  • ? cup crumbled feta
  • ? cup toasted pepitas (hulled pumpkin seeds)
  • Lemon-tahini dressing
  • ¼ cup olive oil

Directions

Want to see the entire recipe? Click here Published June 22, 2018.

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