Perfect as a main dish or a side, this crunch and flavorful salad is simple yet full of protein that will keep you full – and it’s perfect to serve when that vegan friend comes over! Golden raisins and chopped dates addsome sweetness and a combo of carrots, pistachios and chickpeas bring a delightful crunch to the mix. A light honey lemon dressing with a little hint of heat seals the deal! This salad will make great leftovers too – so feel free to make a double batch and pack away for a week of meals!
INGREDIENTS:
POWER SALAD:
- 1 ½ cups cooked quinoa (or ½ cup uncooked)
- 1 cup matchstick carrots
- 4 scallions, thinly sliced
- 1 (15 ounce) can of chickpeas, rinsed and drained
- â…“ cup chopped dates
- â…“ cup golden raisins
- ÂĽ cup chopped pistachios
- 1 bunch flat leaf parsley, chopped
HONEY-LEMON DRESSING:
- ½ teaspoon cumin powder
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey (maple syrup or brown sugar for vegans)
- ½ teaspoon salt
- â…› teaspoon chili powder
DIRECTIONS:
- POWER SALAD:Â Cook the quinoa according to package directions. Allow the quinoa to cool completely before tossing with the salad ingredients. Toss ingredients together.
- HONEY-LEMON DRESSING:Â Combine the ingredients for the dressing in a small mason jar and give it a few good shakes until the dressing mixes through. Drizzle the dressing into the salad and toss the salad to combine everything. Serve immediately or store in the refrigerator for later!
NOTES:
- Sometimes when you buy parsley, the bunch is HUGE. If that is the case for you, just use ¾ bunch. It’s really up to you how much parsley/herbs you want to use. Also, some of the parsley can be replaced with mint or cilantro if you’d like.
- When preparing the quinoa, add a teaspoon of oil and sauté the quinoa for about 1 minute before adding the water and cooking. This gives the quinoa a really great nutty/toasted flavor which goes really well with the flavors of this salad!
Thanks, Little Spice Jar, for this delicious recipe!
