Smoky Quinoa Chickpea Salad
Smoky Quinoa Chickpea Salad – This salad has become my new lunchtime favorite. I came across this hand typed recipe on Facebook. It sounded so good I had to give it a try – wow is all I can say. It’s such a healthy, flavorful salad and it has a really interesting smoky flavor thanks to the smoked Spanish paprika. Everyone who’s tried it has asked me for the recipe. If you’re not familiar with quinoa, it’s quite a fantastic food or superfood to be more precise. Quinoa is the seed of a plant belonging to the same family as other favored super-veggies including spinach, swiss chard, and beets. It’s one of the most nutritionally dense foods available, provides all nine essential amino acids and has twice the fiber of most other grains. It has a mild flavor so it can be used in both sweet and savoury dishes. As per usual, I rarely leave a recipe unmodified from the original and this recipe is no different; I’ve added a few little extras. Sadly, I don’t know where this recipe originated so if anyone knows who to credit please let me know.
Smoky Quinoa Chickpea Salad Recipe
- 1.5 cups quinoa
- 2 cups water
- 1 can chickpeas, rinsed and drained
- 1 cucumber, chopped unpeeled
- 1 pint cherry or baby tomatoes, halved
- 4-5 green onions, chopped
- 1 cup of parsley, chopped
- 3/4 cup crumbled feta cheese
- 1/4 cup red wine or balsamic vinegar
- 1 tsp honey
- 1/3 cup olive oil
- 1 tbsp grainy mustard
- 2 tsp smoked Spanish paprika
- Salt and pepper to taste
- Optional: I like to lay it on a bed of salad greens or kale. I’ve also added minced green olives and cauliflower which I thought made nice additions to the salad.
- Rinse quinoa. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover and simmer for about 12-15 minutes. Take off heat and let sit covered in saucepan.
- Combine chickpeas, cucumber, parsley, onions, and half the feta in a large bowl. Toss until well mixed.
- Gently toss with cooled quinoa.
- Wisk vinegar, honey, oil, grainy mustard and olive oil together. Add salt and pepper to taste. Drizzle over the combined salad ingredients.
- Add tomatoes, and gently toss, being careful not to over mix.
- Top with feta and serve.
I hope you enjoyed this recipe. Check out some of my other recipes including: Best salad ever, No bake energy balls, the best chicken soup you’ll ever eat, Bailey’s dipped toasted marshmallows, zucchini quinoa patties, perfect chocolate chip cookies, marinated feta cheese, mediterranean hummus.
Thanks for reading!
Best Salad Ever Recipe
Best Salad Ever Recipe – This weekend we celebrated Thanksgiving in Canada… I’m still having trouble buttoning up my pants. We were blessed to be invited to two Thanksgiving dinners and for the one at my mother-in-laws house I was asked to provide a salad. As soon as I found out that a salad was my contribution to the meal I knew what I was making, the best salad ever of course. I found this recipe many months ago and it’s definitely a crowd pleaser. It’s both yummy and beautiful. I’ve modified it slightly from the original recipe as we found that one way too sweet. There is already so much sweetness in the fruit and candied almonds there’s no need for large amounts of sugar in the dressing. I also added the croutons to have something a little salty to help balance out the sweetness. Give this salad recipe a try, you won’t be disappointed.
Download the Best Salad Ever Recipe here.
Best Salad Ever Recipe
- 1/2 cup of slivered almonds
- 2 tbsp sugar
- 1-2 heads of romaine lettuce
- 1/3 cup chopped celery
- 4 shallots or green onions, chopped
- 1 can mandarin orange pieces
- 1 diced avocado
- 1 diced apple
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1 cup bread to make homemade croutons (sourdough or focaccia bread works well)
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1/4 cup olive or vegetable oil
- 2 tbsp balsamic vinegar
- 1 tbsp red wine vinegar
- 1 tbsp old fashioned (grainy) mustard
- 1 tsp sugar
- 1/2 tsp salt and pepper
- Preheat oven to 350 degrees F. Cut up about 1 cup of bread into 1 inch cubes and place in a bowl. Add 1 tbsp of olive oil (add a little more if it’s too dry) and sprinkle evenly with garlic powder. Mix well and then spread on a baking sheet. Bake in the oven for about 15 minutes or until golden brown. Remove from oven and let cool.
- Place sugar and almonds in sauce pan or skillet and cook over medium heat until sugar melts and starts turning brown – keep an eye on it as it can burn quickly. Remove from heat and place on a plate to cool.
- Mix all the ingredients together in a bowl and finish the salad with the croutons, nuts and salad dressing.
Modified from this original recipe.
I hope you enjoyed this recipe. Check out some of my other recipes including: No bake energy balls, Bailey’s dipped toasted marshmallows, zucchini quinoa patties, perfect chocolate chip cookies, marinated feta cheese, mediterranean hummus.
Thanks for reading!
Recipe for the Best Salad Ever.
No bake energy balls
No Bake Energy Balls – Who doesn’t enjoy a sweet, chocolatey treat from time to time. I know there are moments when I just have to have something sweet, especially after a meal or for a mid-afternoon pick me up. A couple of years back, my girlfriend gave me this recipe and she got it from another friend so we don’t actually know where it came from. This is the kind of treat that I don’t mind putting in my child’s lunch or to give for an after school snack. I keep them in the freezer and then just pull them out as I need them.
- 1 cup toasted sunflower seeds
- 1 cup sesame seeds
- 1/4 cup flax seeds
- 1 cup rolled oats
- 1/2 cup mini chocolate chips
- 3/4 raisins, cranberries or currants
- 1/2 cup cocoa powder
- 1 cup peanut butter
- 1 cup almond butter
- 1/2 cup honey
- 3/4 cup toasted coconut
- 1/4 sliced almonds
- Toast the sunflower and sesame seeds.
- Toast the coconut and almonds (careful, it burns quickly if you don’t keep and eye on it). Allow to cool and put into a small bowl. Set aside.
- Mix all the ingredients except for the coconut and almonds. If your mixture isn’t quite sticking together, add a little extra honey.
- Roll the mixture into balls (I do them about the size of ping-pong balls) and then roll them around in the bowl of coconut and almonds for the outer coating.
- Store them in an airtight container and keep in the fridge or freezer.
I hope you enjoyed this recipe. Check out some of my other recipes including: Bailey’s dipped toasted marshmallows, zucchini quinoa patties, perfect chocolate chip cookies, marinated feta cheese, mediterranean hummus
Thanks for reading!