Vibrant Quinoa & Chickpea Salad with Herb-Infused Dressing

Ingredients

For the Salad:

- 1 cup quinoa, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 bunch bok choy, chopped
- 2 medium carrots, shredded
- 1 cup broccoli florets, finely chopped
- 1/4 cup walnuts, roughly chopped
- 1/4 cup pine nuts
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup sunflower seeds
- 1/4 cup dried blueberries
- 1/4 cup cranberries
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped

For the Dressing:

- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon maple syrup
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon

Instructions

1. Cook the Quinoa:
- In a medium saucepan, combine 1 cup quinoa with 2 cups water.
- Bring to a boil over medium-high heat, then reduce the heat to low and cover.
- Simmer for about 15 minutes or until the water is absorbed and the quinoa is tender.

PT15M
15 minutes

2. Prepare the Salad Base:
- In a large bowl, combine cooked quinoa, chickpeas, diced cucumber, diced red bell pepper, chopped bok choy, shredded carrots, and chopped broccoli florets.

3. Add the Nuts, Seeds, and Fruit:
- Mix in the walnuts, pine nuts, pepitas, sunflower seeds, dried blueberries, and cranberries, ensuring an even distribution.

4. Mix the Herbs:
- Gently fold in the fresh parsley, cilantro, basil, dill, and mint to the salad for a burst of flavor.

5. Prepare the Dressing:
- In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, maple syrup, sea salt, black pepper, and lemon juice until well emulsified.

6. Combine and Serve:
- Pour the herb-infused dressing over the salad, tossing it gently to coat every ingredient evenly.
- Let the salad sit for about 5 minutes to allow flavors to meld before serving.

PT5M
5 minutes

Total Time

PT35M
35 minutes

Type of Dish

Lunch

Keywords

Quinoa salad, chickpea salad, vegan lunch, healthy recipes, plant-based meal, gourmet salad, easy lunch, fresh herbs, nutritious salad, vibrant dish

Recipe Yield

Serves 4 adults

Calories

Total: 1200 calories

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