Umami Salad Recipe: Recipes by our chefs

Ingredients

• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup sliced black olives
• 1/4 cup chopped roasted almonds
• 2 tablespoons nutritional yeast
• Salt and pepper to taste
• For the dressing: 3 tablespoons balsamic vinegar
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 cup olive oil