Chickpea Quinoa Salad with Zucchini and Tomato

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Servings: 4 Prep: 15 min Cook: 15 min Mediterranean Pescetarian Vegan Vegetarian Entree Salad Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Quinoa, Red Onion, Tomatoes, Fresh Basil, Raw Almonds, Extra Virgin Olive Oil, Agave Nectar

Chickpea Quinoa Salad with Zucchini and Tomato

Ingredients

For the salad:

2 cups quinoa ⚠

4 cups water

½ teaspoon sea salt, or to taste

¼ teaspoon ground black pepper, or to taste

1 red onion ⚠

3 zucchinis

2 tomatoes ⚠

2 tablespoons fresh basil ⚠

½ cup raw almonds ⚠

2 tablespoons extra virgin olive oil

28 ounces cooked chickpeas

For the dressing:

2 cloves garlic

4 tablespoons extra virgin olive oil

4 tablespoons balsamic vinegar

2 teaspoons agave nectar ⚠

Instructions

1. For the salad: Rinse the quinoa under cold running water for 2 minutes then place it into a small saucepan.

2. Add in the water and season with salt and pepper. Bring to a boil then reduce the heat to a simmer and put on a lid on the pan. Let it simmer for 10 minutes.

3. While the quinoa is cooking, peel onion. Chop the zucchini, tomato, onion, basil, and almonds.

4. Place the almonds, basil, tomato, and red onion into a large bowl.

5. Place zucchini into a pan with oil. Sauté for 4 minutes until brown on the edges. Do not overcook the zucchini or it will become soggy.

6. Open the canned chickpeas, drain into a colander and rinse before placing into the bowl with the vegetables.

7. Once the zucchini has cooled down add it to the bowl too.

8. When the quinoa has cooked, allow it to cool for 5 minutes, giving it the occasional stir. Now add the zucchini to the salad bowl with vegetables and chickpeas.

9. For the dressing: Peel and crush garlic.

10. Mix the oil, balsamic vinegar, agave, and crushed garlic into a small bowl and mix to combine. Pour over salad.

11. Serve the salad at room temperature or place in the fridge for 20 minutes to cool completely.