View the Recipe: https://theplantbasedschool.com/chickpea-quinoa-salad/
⭐️ Garbanzo beans and quinoa are mixed together to craft a straightforward and nourishing garbanzo bean quinoa salad with crisp, seasonal veggies and a basic lemon vinaigrette.
This salad provides a wholesome, naturally plant-based, gluten-free meal option that will satisfy even the most selective eaters.
⭐️ Components
For the Quinoa
1 cup of uncooked quinoa or roughly 3 cups of cooked quinoa
2 cups of water or vegetable broth
⅓ tsp of salt
For the Salad
1 can (15 oz) of garbanzo beans or 1½ cups of cooked garbanzo beans
1½ cups of yellow bell pepper
1½ cups of cucumber
1½ cups of cherry tomatoes
½ cup of olives
¼ of a red onion
⅓ cup of parsley
1 ripe avocado (optional)
For the Dressing
4 tbsp of extra virgin olive oil
2 tbsp of lemon juice or apple cider vinegar
1 tbsp of mustard
1 tbsp of maple syrup
½ tsp of salt
4 dashes of black pepper
1 tsp of ground cumin (optional)
Metric:
For the Quinoa
200 grams of uncooked quinoa or roughly 3 cups of cooked quinoa
480 grams of water or vegetable broth
⅓ tsp of salt
For the Salad
230 grams of garbanzo beans or 1½ cups of cooked garbanzo beans
200 grams of yellow bell pepper
200 grams of cucumber
250 grams of cherry tomatoes
½ cup of olives
40 grams of red onion
⅓ cup of parsley
1 ripe avocado (optional)
For the Dressing
55 grams of extra virgin olive oil
30 grams of lemon juice or apple cider vinegar
15 grams of mustard
15 grams of maple syrup
½ tsp of salt
4 dashes of black pepper
1 tsp of ground cumin (optional)
Theplantbasedschool.com
❤️ Cooking should be carried out attentively. Be careful when utilizing knives and kitchen utensils. Nico possesses culinary expertise and occasionally gazes into the camera while cooking for the sake of amusement. ❤️
Credit: YouTube/Plant Based School
