This Sprouted Quinoa and Chickpea salad is incredibly vibrant, tangy and nutritious, perfect for the warmer days ahead! The sprouted quinoa and chickpeas mean it’s packed with protein, fibre and iron. Their heartiness balances perfectly with the crunchy fresh veggies and bright lemon and basil dressing. It makes a wonderfully refreshing lunch, side dish, or even a great addition to bbqs, picnics and potlucks (when they’re allowed again).
Sprouting improves taste and texture, reduces cook time, and aids in digestibility and bioavailability. For quinoa, it also reduces bitterness, allowing for a lighter, subtler flavour. Because sprouted chickpeas have already been soaked during the sprouting process, no pre-soaking is required.
Don’t have any fresh basil? You can substitute other fresh herbs like parsley, cilantro or dill, though each will result in a different flavour. Fresh herbs are definitely recommended, but you can also use dried herbs in a pinch. If you prefer a creamier dressing, why not try adding the other half of the avocado to the blender along with the dressing ingredients! To make this recipe vegan, simply substitute the honey for another liquid sweetener of choice
This sprouted quinoa and chickpea salad comes together quickly. Start by cooking the quinoa and chickpeas according to the package (or you can also cook the chickpeas in an Instant Pot using these directions) and allow them to cool. Chop the vegetables, combine the dressing ingredients and your salad is ready! Note that the dressing is tangy and will taste quite strong if you taste it on it’s own.
This salad also keeps well in an airtight container in the fridge for several days, so it’s great for make-ahead lunches and even picnics!
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