Quinoa-chickpea salad with tomatoes and lemon-tahini dressing

Lean & Clean, Gluten Free, Vegetarian, Dairy Free, Soy Free

2 Servings, 670 Calories/Serving

20 – 30 Minutes

Chickpeas and quinoa pack a one-two protein punch in this warm Mediterranean salad, topped with fresh mint and our lemony house-made tahini dressing.

Ingredients

  • ½ cup rainbow quinoa
  • 2 tablespoons currants
  • 2 tablespoons sherry vinegar
  • 1 cup cooked chickpeas
  • 1 summer squash
  • 3 tablespoons roasted almonds
  • Mediterranean spice blend (sumac - coriander - cumin)
  • ⅓ cup peas
  • 1 cucumber
  • 2½ ounces cherry tomatoes
  • 1 lemon
  • Fresh mint
  • 2 ounces baby arugula
  • Sun Basket lemon-tahini dressing (tahini - fresh garlic - lemon juice - salt)

Instructions

1

Cook the quinoa

  • In a fine-mesh strainer, rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes.
While the quinoa cooks, prepare the currants, chickpeas, and squash.

2

Soak the currants; cook the chickpeas and squash

  • In a small bowl, combine the currants and sherry vinegar; let soak until ready to toss the salad.
  • Rinse the chickpeas.
  • Trim the ends from the summer squash; cut the squash in half lengthwise, then crosswise into thin half-moons.
  • Coarsely chop the almonds.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chickpeas, squash, almonds, and Mediterranean spice blend and cook, stirring occasionally, until the squash is tender, 2 to 3 minutes. Remove from the heat and fold in the peas. Season to taste with salt and pepper.
While the squash cooks, prepare the remaining salad ingredients.

3

Prep the remaining salad ingredients

  • Peel the cucumber, if desired, and trim off the ends. Cut in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Cut the cherry tomatoes in half.
  • Juice half the lemon; cut half into wedges for garnish.
  • Strip the mint leaves from the stems; coarsely chop the leaves.

4

Toss the salad

In a medium bowl, combine the arugula, quinoa, chickpea-squash mixture, cucumber, tomatoes, lemon juice, and mint. Using a slotted spoon, transfer the currants to the salad. Season to taste with salt and pepper and toss well to coat.

5

Serve

Transfer the salad to individual bowls. Serve with the lemon wedges and lemon-tahini dressing on the side.

Make It Leaner: Although our tahini dressing is flavorful and nutritious, it’s rich in calories. By using just 1 tablespoon of dressing, you will save 145 calories and 12 grams of fat. Plus, you will have extra to use as a dip for veggies at another time. To increase the volume of the dressing without adding calories, try thinning it out with a bit of water.

Nutrition per serving: Protein: 27g (54% DV), Fiber: 17g (68% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 10g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 700mg (29% DV), Carbohydrates: 81g (27% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: tree nuts

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