Craving a nutritious and satisfying meal? This Quinoa and Spinach Power Chickpea Salad recipe offers a delicious and easy way to enjoy a healthy chickpea salad. It’s packed with protein and fresh flavors, making it perfect for any time of day.
Key Ingredients & Substitutions:
- Chickpeas: Canned chickpeas are convenient, or cook your own from dried.
- Quinoa: Any color of quinoa works. Brown rice is a good alternative.
- Fresh Spinach: Kale or mixed greens can be used instead.
- Lemon Juice: Freshly squeezed is best. Lime juice also works.
- Tahini: Adds creaminess; almond butter or cashew butter can be used for a different flavor profile.
Ingredients:
For the Salad:
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cooked quinoa
- 2 cups fresh spinach, chopped
- 1/2 red onion, finely diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped celery
- 1/4 cup sunflower seeds (optional)
For the Dressing:
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon water (add more if needed for desired consistency)
- 1 teaspoon maple syrup or agave nectar (optional, for sweetness)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for quinoa, if not pre-cooked)
- Servings: 4
- Calories per serving: Approximately 350-400 kcal
- Tools Needed: Large mixing bowl, small bowl, whisk, measuring cups and spoons.
Step-by-Step Instructions:
1. Prepare the Quinoa
If you don’t have cooked quinoa, cook it according to package directions. Allow it to cool completely before adding it to the salad. This prevents the spinach from wilting.
2. Mash the Chickpeas
In a large bowl, add the rinsed and drained chickpeas. Use a fork or potato masher to lightly mash them. You want a chunky texture, not a smooth paste, for this healthy chickpea salad.
3. Combine Salad Ingredients
Add the cooked quinoa, chopped spinach, diced red onion, fresh parsley, and celery to the bowl with the mashed chickpeas. If using, add the sunflower seeds for extra crunch.
4. Whisk the Dressing
In a separate small bowl, whisk together the tahini, lemon juice, olive oil, water, maple syrup (if using), and garlic powder. Season with salt and black pepper to taste. Adjust the water to reach your desired dressing consistency.
5. Dress and Serve
Pour the dressing over the salad ingredients. Mix everything gently until all ingredients are well coated. Serve immediately, or chill for a more refreshing healthy chickpea salad.
Variation Ideas:
- Add diced bell peppers or shredded carrots for more vegetables.
- Include a pinch of smoked paprika or cumin for a smoky flavor.
- Stir in some chopped pickles or capers for a tangy bite.
- Serve in lettuce cups, on whole-grain bread, or as a side dish.
Storage Instructions:
Store any leftover Quinoa and Spinach Power Chickpea Salad in an airtight container in the refrigerator for up to 3-4 days. This salad is best served cold and does not require reheating.
Frequently Asked Questions (FAQ):
- Can you make this healthy chickpea salad ahead of time? Yes, you can prepare the salad and dressing separately and combine them just before serving for the freshest taste.
- Is this recipe gluten-free? Yes, this recipe is naturally gluten-free.
- How can you make this recipe spicier? Add a pinch of red pepper flakes to the dressing.
- Can you use other greens besides spinach? Absolutely! Kale or arugula would work well.
- What can you serve this healthy chickpea salad with? It’s great in wraps, on crackers, or as a protein-packed side.
- What if you don’t have tahini? You can use almond butter or cashew butter, but the flavor profile will change slightly.