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2 cups cooked quinoa
2 tablespoons extra virgin olive oil
1 (15-ounce) can chickpeas, rinsed, drained and dried
1 and 1/2 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
2 packs Bowery Baby Romaine Lettuce
2 cups shredded red cabbage
12 yellow grape tomatoes
12 red grape tomatoes
1/4 cup raw or roasted pistachios
1/4 cup apricot jam or fruit spread
1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons brown mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 400 degrees Fahrenheit.
Line a baking sheet with parchment paper.
In a bowl, mix quinoa with olive oil, paprika, garlic powder, onion powder, and cumin and chickpeas. If you didn’t add salt when cooking the quinoa, add 1/4 teaspoon of salt. Mix until all the quinoa is coated with the oil and the spices. Roast for 20 minutes and let it cool.
To make the dressing, whisk together all the salad dressing ingredients or shake them in a jar with a tight lid.
In a large bowl, place lettuce and the rest of the vegetables. Top with cooked quinoa and chickpea mix and sprinkle over pistachios. Pour as much salad dressing as desired and mix well.
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can this be refrigerated overnight and served room temperature?
This recipe needs major editing… with all these ingredients, the serving size cannot be for only 1 – 2 people!
And, as I pointed out in an earlier post, there is no mention how to prepare the chickpeas. I can only assume that we should roast the chickpeas, NOT the quinoa, as was written.
Other than that, looking forward to trying this!
The chickpeas and quinoa both get roasted together. I think the serving size mentioned above is if you were eating this salad as a full meal. If you are serving it as part of a larger meal it would definitely feed more people.
I don’t understand, when are you roasting the chickpeas? it’s not in the instructions. You only mention roasting the quinoa…
Hi, there was a mistake in the recipe, we are correcting it. In the meantime, I asked Vicky for clarification. She said the cooked quinoa and chickpeas both get mixed with the spices and baked together. The quinoa and chickpeas become crunchy and are the perfect topping to the salad.
Hi, just want to confirm that I’m roasting the chickpeas with the spices, not the already cooked quinoa, correct?
Correct, Roast the chickpeas and spices together 🙂
Hi Esti, I asked Vicky for clarification. She said the cooked quinoa and chickpeas both get mixed with the spices and baked. The quinoa and chickpeas become crunchy and add the perfect texture to the salad.