Chickpea Quinoa Salad

Ingredients

  • 15 ounces chickpeas (approximately 1 can), drained, and rinsed

  • Dash of paprika (optional)

  • Dash of garlic powder (optional) *

  • ¼ cup plus ½ tablespoon extra-virgin olive oil plus more for drizzling *

  • 1 cup dry quinoa or 4 cups cooked

  • 5 medium Roma tomatoes diced (about 8 ounces)

  • Salt to taste *

  • ¼ cup plus 3 tablespoons lemon juice (about 3 medium lemons)

  • 1 long English cucumber diced (about 3 cups)

  • 1 ½ cups diced red onion (about 1 medium)

  • ½ cup plus 1 tablespoon hemp seeds or hearts (optional)

  • 1 cup chopped fresh cilantro

    * Ingredients not provided in Kit

Directions

  • Roast the chickpeas (optional): Preheat the oven to 425ºF. Rub the chickpeas between layers of a kitchen or paper towel to dry. Transfer them to a large bowl. Add a generous dash of paprika, garlic powder, and salt, plus a drizzle of olive oil. Toss until evenly coated. Place them on a large rimmed baking sheet in a single layer. Roast for 15 minutes. Change the oven setting to broil and cook for about 3 minutes more, or until crispy.

  • Cook the quinoa according to the directions on the packet. Set aside for 5 minutes. Fluff with a fork. Transfer to a large rimmed dish to cool.

  • Drain tomatoes (optional): Meanwhile, transfer the chopped tomatoes to a strainer. Add a generous dash of salt and toss until evenly coated. Set aside to drain. Toss the tomatoes to remove excess liquid.

  • Dressing the Salad: In a large bowl, add 1 ½ tablespoons olive oil, 2 tablespoons plus 1 teaspoon lemon juice, 1 cup cucumber, ¾ cup tomatoes, ½ cup red onion, 1 cup chickpeas, 1 ⅓ cups quinoa, 3 tablespoons hemp seeds (if using), and ⅓ cup cilantro. Add salt and pepper to taste.

(V) Vegan Substitute Item

(GF) Gluten-Free Substitute Item

(NF) Nut-Free Substitute Item