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Sprouted Quinoa & Chickpea Salad

Vibrant, tangy, fresh and packed with nutrition.
Prep Time: 10 minutes
Servings: 4

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


  • 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.