Quinoa, chickpeas, peppers, cucumbers, and olives with a roasted garlic tahini dressing.
Ingredients
Salad Base
- 1 cup (370g) cooked quinoa
- 500g cooked chickpeas
- 2 red bell peppers (or 1 red and 1 yellow), diced
- 1 medium-sized tomato, seeded and chopped
- 2-3 small cucumbers, diced
- 1/4 cup (30g) dried cranberries
- 1/4 cup (about 13-15) kalamata olives, pitted and chopped
- 4 sprigs green onion, thinly sliced
- 1/2 cup roasted almonds, slivered or coarsely chopped
Dressing
- 3 lemons, juiced
- 2 Tbsp (30 mL) olive oil
- 1 head of garlic (about 8 cloves)
- 3 Tbsp tahini (sesame seed paste)
- 2 tsp (5 mL) sodium-reduced soy sauce
- 2 tsp (5 mL) balsamic vinegar
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
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Roast the garlic: Pre-heat the oven to 200°C / 390°F. Cut the top off the head of garlic and place it on a baking sheet. Drizzle with a bit of olive oil and roast for 20-30 minutes, or until golden and fragrant.
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Prepare the salad: While the garlic roasts, combine the quinoa, chickpeas, bell peppers, tomato, cucumbers, cranberries, olives, green onion, and almonds in a large bowl.
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Make the dressing: Mash the roasted garlic in a small bowl with a fork. Add the lemon juice, olive oil, tahini, soy sauce, balsamic vinegar, and onion powder. Stir to combine. Season with salt and pepper to taste.
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Combine: Pour the dressing over the salad and toss to combine. Serve immediately or refrigerate for later.
Notes
- The salad keeps well in the fridge for up to 3 days, making it great for meal prep.
- While you can use canned chickpeas (drained and rinsed) for convenience, using dry chickpeas and boiling them yourself is recommended for better texture and flavor.