Garden-Inspired Recipes & Cooking

Quinoa and Chickpea Salad with Chard and Beet Microgreens

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Quinoa and Chickpea Salad with Chard and Beet Microgreens
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Quinoa and Chickpea Salad with Chard and Beet Microgreens

Recipe by GardenuityCourse: Garden-Inspired Recipes u0026amp; Cooking

Ingredients

  • 1 cup cooked quinoa

  • 1 can chickpeas, drained and rinsed

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, diced

  • 1/4 red onion, finely chopped

  • 1/2 cup chopped fresh parsley

  • 1/4 cup chard and beet microgreens

  • 1/4 cup crumbled goat cheese

  • Lemon-Tahini Dressing

  • 1/4 cup tahini

  • 1/4 cup fresh lemon juice

  • 2 tbsp olive oil

  • 1 tbsp maple syrup

  • 1 clove garlic, minced

  • Salt and pepper to taste

Directions

  • In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, and chopped parsley.
  • In a small bowl, whisk together the ingredients for the lemon-tahini dressing until smooth and creamy.
  • Pour the dressing over the quinoa mixture and toss to coat evenly.
  • Top the salad with cilantro microgreens and crumbled goat cheese.
  • Serve immediately or refrigerate for up to 2 days for a make-ahead meal.