Quinoa Chickpea Salad with Lemon Tahini Vinaigrette
Light and flavorful quinoa chickpea salad with lemon tahini vinaigrette makes a perfect lunch or picnic dish. Packed with protein and healthy, it’s both satisfying and easy to prepare.
Keywords
- homemade baby food
- baby food recipes
- organic baby food recipes
- introducing solid food
- baby food
- first foods
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Cooking tools:
- Saucepan
- Measuring cup
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Serving bowl
- Spoon
- Measuring spoon
- Stove
Ingredients
- 3 cups cooked quinoa
- 1 1/2 cups dried chickpeas or 2 cups canned chickpeas (drained and rinsed)
- 1 large organic cucumber, cut into quarters and sliced
- 1 ripe Hass avocodo, cubed (optional)
- 2-3 tbs. fresh parsely, finely minced
- 1/4 tsp. sumac (optional)
- sea salt
- black pepper
- 3/4 cup Tahini (sesame paste)
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
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