Spiced chickpeas and quinoa salad with pita croutons
Chickpeas tossed with a blend of coriander, cumin, and sweet smoked paprika add delicious heft to this fiber-rich and protein-packed warm grain salad. Tossing fresh arugula with the warm quinoa mellows the peppery greens.
- 1 cup rainbow quinoa
- 1 pita bread
- 1 teaspoon sumac
- 1 red bell pepper
- Dressing base (sherry vinegar - honey)
- 1 cup chickpeas
- 2½ ounces baby arugula
- ½ cup Greek yogurt
- ¼ cup fried shallots (contains soy)
Cook the quinoa
- Rinse the quinoa.
Spread the quinoa on a sheet pan to cool. While the quinoa cooks, prepare the rest of the salad.
Toast the croutons
- Tear or cut the pita into 1-inch pieces.
Prep the bell pepper and dressing
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
Cook the chickpeas; finish the salad
- Rinse the chickpeas.
Transfer the spiced chickpeas to the bowl with the dressing. Add the quinoa mixture, bell pepper slices, and arugula, and toss to coat. Season to taste with more salt and pepper, if needed.
Calories: 700, Protein: 29 g, Fiber: 13 g, Total Fat: 13 g, Monounsaturated Fat: 3.5 g, Polyunsaturated Fat: 1 g, Saturated Fat: 1.5 g, Cholesterol: 5 mg, Sodium: 580 mg, Carbohydrates 116: g., Added Sugar: 9 g. Contains: Milk, Wheat, Soy