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Healthy salad with quinoa and chickpeas

Quinoa Chickpea Salad

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This quinoa chickpea salad recipe is packed with nutritious quinoa, chickpeas and almonds in a bright lemon dressing. Filling and tasty!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6 servings (as a side)
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Ingredients
  

  • ½ cup uncooked quinoa
  • 16 scallions (about 2 bunches, hairy ends removed)
  • ⅓ cup olive oil plus 2 tablespoons, divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper divided
  • 3 tablespoons freshly squeezed lemon juice about 1 small lemon
  • 2 teaspoons Dijon mustard
  • 1 can reduced sodium chickpeas (15 ounces) rinsed and drained
  • ⅓ cup raw almonds toasted and coarsely chopped
  • ⅓ cup red onion finely diced
  • 2 tablespoons fresh Italian flat leaf parsley, chopped

Instructions
 

  • Place rack in upper 1/3 of oven then preheat oven to 450 degrees F.
  • Place the red onion in a bowl and cover with cold water (this is optional but will remove some of the onions' harsh bite).
  • Cook the quinoa according to package instructions. Fluff with fork. Cover to keep warm and set aside.
  • Line a 9x13 inch rimmed baking sheet with aluminum foil, parchment paper, or a silpat mat. Place the scallions in the center and toss with 2 tablespoons olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread into a single layer. Bake for 10-12 minutes, until scallions are lightly charred.
    Green onions on a baking sheet
  • Transfer the scallions to a food processor. Add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper, lemon juice, and Dijon mustard. Pulse until mostly combined and scallions are roughly chopped.
  • With food processor running, slowly pour the remaining 1/3 cup olive oil through the feed tube, and blend until relatively smooth and emulsified.
    Lemon dressing in a food processor
  • While the quinoa is still warm, transfer it to a large bowl. Pour the dressing over the grains, then toss gently to coat.
    Quinoa in a bowl
  • Drain the red onions, then add them to the quinoa. Add chickpeas, almonds, and parsley. Toss until combined. Serve immediately or refrigerate until ready to serve.
    A bowl of ingredients for a healthy meal

Notes

TO STORE: Refrigerate leftovers in an airtight storage container for up to 1 week.

Nutrition

Serving: 1(of 6)Calories: 284kcalCarbohydrates: 24gProtein: 8gFat: 18gSaturated Fat: 2gTrans Fat: 1gPotassium: 359mgFiber: 6gSugar: 2gVitamin A: 447IUVitamin C: 11mgCalcium: 82mgIron: 3mg
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