#Lettucebowandsay “The chickpea to my hummus”

So for fun…this salad has crunchy, spiced chickpeas AND hummus! 😎

It’s starting to cool off, so that means our salads start to warm up. Not temperature warm, flavor warm. Topped off with a harissa vinaigrette, this one is full of warm middle eastern flair.

Chickpeas

Let’s talk a little more about chickpeas (aka garbanzo beans more formally):

Chickpea Health Facts

This legume contains a moderate amount of calories and several vitamins and minerals. They’re also a good source of fiber and is high in protein. Making it one of the best meat replacements.

Using Chickpeas

You can use them as salad topping/protein addition like this or keep it simple and use them fresh out of the can (not cooked/spiced). Also blend them with some other ingredients to make your own hummus!

As I work to perfect my own recipe, get my favorite one from Nora Cooks!

Spiced Chickpea Salad + Harissa Vinaigrette

It’s starting to cool off, so that means our salads start to warm up. Not temperature warm, flavor warm. Topped off with a harissa vinaigrette, this one is full of warm, middle eastern flair.

Prep Time 15

Cook Time 20

Total Time 35

Equipment

Stove

Ingredients

Cook your Quinoa & Spice your Chickpeas:

1/2 Cup Quinoa
1/2 Cup Water
1/2 Cup Orange Juice
EVOO
1 Can Chickpeas
Cumin, Smoked Paprika, Garlic Powder, Salt (a good shake of all!)

Make your Harissa Vinaigrette (for about 2-3 salads):

2 tsp Harissa
1/4 Cup EVOO
2 Tbsp Orange Juice
1/2 Lemon (juiced)

Mix it all together:

Spinach
Cooked Quinoa
Spiced Chickpeas
Red Bell Pepper (julienned)
Carrots (shredded or julienned)
Kalamata Olives
Pomegranate Seeds
Parsley (finely chopped)
Hummus
Harissa Vinaigrette

Instructions

Cook your Quinoa & Spice your Chickpeas:

Start by cooking your quinoa. Add with dry quinoa with the liquids to a small saucepan on high heat. Bring to a boil and reduce to low/medium heat. Cook ~10-12 minutes until all grains outer circle has popped.
Next spice your chickpeas. Drain chickpeas and then move a towel to pat dry. Add some EVOO to a pan and heat up. Then add your chickpeas and cook until they are crunchy (toasted in some spots). Once done remove from heat and all the spices. Toss and set aside for later.

Make your Harissa Vinaigrette:

Add all ingredients together and give a good stir to combine.

Mix it all together:

Start by add the spinach to a bowl and layer on the remaining ingredients. Top off with the vinaigrette and ENJOY!

Notes

Reminder that I never put units of measure for the final salad. You’re eating plants and I don’t believe in measuring to control your plant intake. I give a good sprinkle of each but adjust depending on a lot of factors i.e. m breakfast, dinner plans, etc.

Course: Salad

Keyword: Plant-based, Vegan