Sprouted Quinoa & Chickpea Salad
Sprouted Quinoa & Chickpea Salad
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.
ingredient tips & substitutions
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
recipe notes
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!
Sprouted Quinoa & Chickpea Salad
What You'll Need:
- 2 cups cooked Second Spring Organic Sprouted Tri-Colour Quinoa (1 cup dry)
- 1 cup cooked Second Spring Organic Sprouted Chickpeas (½ cup dry)
- ½ cup (heaping) chopped red pepper
- ½ cup (heaping) chopped cucumber
- ¼ cup chopped red onion
- ½ of an avocado, chopped
Dressing
- ¼ cup olive oil
- 3 tbsp lemon juice
- 1 small garlic clove, minced
- ½ tbsp honey
- ½ tsp Dijon mustard
- handful fresh basil leaves (about 7-8 large leaves)
- salt and pepper
How To Make It:
- Cook sprouted chickpeas and quinoa according to the package directions. Rinse in cold water and allow to cool. Chop red pepper, cucumber, red onion and avocado.
- Add all dressing ingredients to a food processor or blender and blend until the basil is broken up into small pieces, 10-30 seconds depending on your machine. Alternatively, you can mince garlic and basil leaves very finely and whisk ingredients together by hand.
- In a large bowl, combine sprouted quinoa, chickpeas, vegetables and dressing and stir to combine. Garnish with additional basil leaves, if desired. Serve cold.
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