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!
A great meal idea for meatless Monday’s.
Recently on the local news, the city of Vancouver, BC announced that they will be officially commencing with Meatless Mondays, encouraging residents to forego meat for one day a week for the sake of the planet and their health. As with everything that’s considered “change” there’s been a bit of controversy around it. Michael and I have been trying to cut back on the meat we eat on a weekly basis for a few years now and at this point we eat meat about 3-4 times a week now. It’s nothing I work too hard at or even think about any more. Fortunately there are so many great alternatives to meat available to us.
Last night I made some wonderful zucchini quinoa patties and thought it was worthy of a post. Our entire family enjoys them, even picky Noelle. It’s nice because you get some veggies and protein in one nice little package. I try to keep the frying down to a minimum, I lightly brown the patties and then I cook them through the rest of the way in the oven.
This recipe has been slightly modified from this original recipe.
FOR THE CAKES:
- 2 cup shredded zucchini
- 1 cup cooked quinoa
- 1 cup cooked jasmine rice (feel free to omit and just use 2 cups of quinoa)
- 1 egg
- 4 cloves of garlic, minced
- ½ cup of green onions
- ½ cup breadcrumbs
- ½ cup panko crumbs (or more breadcrumbs)
- ½ cup parmesan cheese (freshly grated is best but use what you have)
- Zest from 1 lemon
- 1 tsp lemon juice
- ½ tsp salt
- ½ tsp pepper
- 2 tsp oil plus more for frying
FOR THE YOGURT SAUCE:
- 2 tbsp olive oil
- 1 cup plain greek yogurt (use reduced fat yogurt if you’d like)
- Juice from ½ a lemon
- 1 tbsp of freshly chopped oregano
- 1 clove of garlic, minced
- Combine and thoroughly mix all the yogurt sauce ingredients together and let sit in the fridge until the patties are ready to be served
- Sprinkle ¼ tsp of salt on the shredded zucchini, put in a colander and let sit to draw out any liquid.
- Heat oil in a medium skillet and add garlic and green onions, ¼ tsp salt and pepper and cook until veggies are slightly soft. Remove from heat, drain off excess oil and allow to cool.
- In a large bowl, combine breadcrumbs, panko, parmesan cheese and lemon zest. The mix in lemon juice, quinoa, rice, and cooked green onions and garlic. Add in egg and shredded zucchini. Mix everything together thoroughly and start forming balls (a little smaller than a golf ball) and then carefully flatten into a thick patty.
- Preheat oven to 400 F
- Heat oil (just enough to evenly cover the surface entirely) on medium-high heat in a large skillet. Carefully place patties into the pan and cook for a few minutes on each side until it starts to lightly brown and get a little crispy. Remove from pan and place to a paper towel covered plate. Dab off any excess oil with more paper towel.
- Move patties onto a baking sheet and cook in the oven for 15 minutes, turning over at about the halfway point.
- Remove from oven, allow to cool slightly and serve with the chilled yogurt sauce on top.