Crispy Quinoa + Chickpea Salad

Name: Crispy Quinoa + Chickpea Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 -6
Ingredients: 1 cup dry quinoa, cooked; 3 garlic cloves, pressed; 1 tsp salt; 1/2 tsp pepper; 1/4 tsp chili flakes; 1/4 cup olive oil; juice of 1 lemon; zest from 1 lemon; 19oz can chickpeas, drained and rinsed; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp pepper; 2 ripe pears, sliced thin (about 1 1/2 cups); 1 large fennel, sliced thin; 2 tbsp fresh minced parsley; 2 tbsp fresh minced cilantro; 1/2 cup chopped walnuts; 3 tbsp olive oil; 3/4 tsp salt; 1/4 tsp pepper; 2 tbsp red wine vinegar; 1 cup plain greek yogurt

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
4 -6
Calories
545 kcal
Course
Main Course
Cuisine
American

Crispy Quinoa + Chickpea Salad

Ulric Berry

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This Crispy Quinoa & Chickpea Salad is healthy and delicious. The fennel and pear topping, combined with the crunch from the quinoa is the perfect combo.

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Ingredients

Servings

For the quinoa

1 cup dry quinoa, cooked
3 garlic cloves, pressed
1 tsp salt
1/2 tsp pepper
1/4 tsp chili flakes
1/4 cup olive oil
juice of 1 lemon
zest from 1 lemon

For the chickpeas

19oz can chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper

For the pear fennel salad

2 ripe pears, sliced thin (about 1 1/2 cups)
1 large fennel, sliced thin
2 tbsp fresh minced parsley
2 tbsp fresh minced cilantro
1/2 cup chopped walnuts
3 tbsp olive oil
3/4 tsp salt
1/4 tsp pepper
2 tbsp red wine vinegar
1 cup plain greek yogurt

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Instructions

Preheat the oven to 425F and line two large baking sheets with parchment paper.

For the quinoa

Cook the grains according to package instructions. Set aside.
After the quinoa is cooked, add it to one of the baking sheets along with the pressed garlic, salt, pepper, chili flakes, olive oil, lemon juice and lemon zest. Toss to combine and then flatten out into a single layer on the pan. Bake for 30-35 minutes or until the quinoa is starting to crisp up. Set aside when done.

For the chickpeas

To another large sheet pan lined with parchment paper add the drained/rinsed chickpeas, olive oil, salt and pepper. Toss to combine and bake for 20-25 minutes or until crispy *if it fits in the oven while the quinoa is baking, add this pan to the oven at the same time* Set aside when done.

For the pear fennel salad

Assemble the pear salad by making the dressing - whisk together the olive oil, red wine vinegar, salt and pepper. To a medium bowl add the sliced pear, sliced fennel, parsley, cilantro and walnuts. Toss with the dressing.

Assemble the final dish

Finally, assemble the final dish - to a large serving platter or bowl spread the greek yogurt on the bottom and then top with the baked grains and finally the pear-fennel salad.

Notes

To save time on preparing this salad, make the crispy quinoa ahead of time.
If you like this salad, try Quinoa + Edamame Salad with Creamy Mango Dressing

Nutrition Information

Show Details

Calories 545kcal (27%) Carbohydrates 50.1g (17%) Protein 16g (32%) Fat 33.6g (52%) Saturated Fat 5.1g (26%) Polyunsaturated Fat 8.9g Monounsaturated Fat 17.8g Cholesterol 6.2mg (2%) Sodium 1263.5mg (53%) Fiber 10g (40%) Sugar 11.1g (22%)

Nutrition Facts

Serving: 4-6

Amount Per Serving

Calories 545 kcal

% Daily Value*

Calories	545kcal	27%
Carbohydrates	50.1g	17%
Protein	16g	32%
Fat	33.6g	52%
Saturated Fat	5.1g	26%
Polyunsaturated Fat	8.9g	52%
Monounsaturated Fat	17.8g	89%
Cholesterol	6.2mg	2%
Sodium	1263.5mg	53%
Fiber	10g	40%
Sugar	11.1g	22%