• Kim Campbell

Chickpea Quinoa Salad

Updated: Sep 7, 2018

This dish is a protein packed powerhouse! Enjoy the refreshing flavors of garlic, lemon, and tahini paired with a sweet, crunchy, and colorful vegetable base. It can be a meal by itself, a simple side, or a crowd pleasing dish to pass.

Yields: 4 servings

Prep Time: 15 minutes Cook Time: 0 minutes



2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)

2 cups cooked red quinoa

2 carrots, shredded

1 red pepper, diced

1 small red onion, finely diced

2 cups kale, finely chopped

½ cup golden raisins (or any raisin you prefer)

Lemon Tahini Dressing:

½ cup lemon juice

2 tablespoons tahini

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

¼ cup water

2 garlic cloves

½ teaspoon sea salt


1. Place the veggie ingredients into a large mixing bowl. Set aside.

2. Blend the dressing ingredients in a blender and blend until smooth and creamy.

3. Pour the dressing over the salad ingredients and toss gently. Serve cold.

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