This recipe for Quinoa Chickpea Salad with Olives and Basil is a delightful combination of wholesome ingredients bursting with flavor. Packed with protein, fiber, and vitamins, it’s not only nutritious but also incredibly satisfying. Follow these simple steps to create a refreshing and delicious salad that’s perfect for any occasion. Let’s get cooking!
Ingredients:
- 200g of uncooked quinoa
- 425g of chickpeas, drained and rinsed
- 1 tsp of avocado oil
- 1/2 tsp of mild paprika
- 1/4 tsp of garlic powder
- 1/4 tsp of salt
- 45g of Kalamata olives, roughly chopped
- 500g of cherry tomatoes, halved
- 1/2 medium sweet onion, thinly sliced
- 1 avocado, diced
- 7g of fresh basil, thinly sliced
- 1 tbsp of fresh parsley, finely chopped
- 1 tbsp of hemp seed hearts
Dressing: - 2 tbsp of balsamic vinegar
- 2 tbsp of olive oil
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 1/2 tsp of agave nectar
- 1/2 tsp of Dijon mustard
Instructions:
- Cook the quinoa according to package instructions and let it cool. Cook the chickpeas with avocado oil, garlic powder, and salt for 3 to 4 minutes over medium heat.
- Meanwhile, mix together the dressing ingredients and add the remaining ingredients to a salad bowl. Add the quinoa and chickpeas with the dressing. Enjoy your meal!
