Favorite Vegan Lunch Recipe: Lemon Quinoa Cilantro Chickpea Salad

I found this recipe on thediva-dish.com, and while she has tons of amazing concoctions, this one is absolutely unbelievable! It’s a guaranteed “favorite” dish at any pot luck or lunch and loaded with vegan protein.

 

1/2 C. dry quinoa
2 C. vegetable broth
1 can chickpeas (drained and rinsed)
1 c. cherry tomatoes cut in half
2 avocados diced
2 C. spinach
1 bunch cilantro
1/4 C. onion
2 small cloves garlic
For the dressing:
Juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
dash of salt and pepper

Directions:

1. Make your quinoa first. Soak the quinoa in a pot in the veggie
broth for about 15 minutes. After that, turn on the heat to medium
high and let the quinoa come to a boil. Once it boils, reduce heat to
medium/low and let quinoa simmer. Stir every so often, and cook quinoa
for about 20-25 minutes just until the liquid absorbs. You don’t want
it completely dried out, so when there is just a TINY amount of liquid
left in the pot, remove it from heat and put a lid on it. Set it
aside, and make the rest of the salad.

2. In a food processor, add your spinach and cilantro. Make sure to
wash you greens.

3. Process the greens until they are finely diced. You can do this by
hand as well if you don’t have a food processor.

4. Add the greens to a bowl, and set aside. Next take your onion and
garlic and finely dice those (I do this in the food processor to), and
add to the greens mixture. Next add your chickpeas and stir until
everything is combined and coated. If the quinoa is cooled, you can
add it to the chickpea mixture next.

5. Make your dressing by whisking all the ingredients together. Pour
over salad, and mix until combined. Add in tomatoes and avocado and
mix. Set in fridge for about 10-15 minutes before serving so the
flavors set.

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