Quinoa-chickpea salad with tomatoes and lemon-tahini dressing
Chickpeas and quinoa pack a one-two protein punch in this warm Mediterranean salad, topped with fresh mint and our lemony house-made tahini dressing
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
Cooking tools:
- Fine-mesh sieve
- Saucepan
- Stove
- Skillet
- Mixing bowl
- Cutting board
- Chef's knife
- Citrus press
- Peeler
- Serving bowl
Ingredients
- ½ cup rainbow quinoa
- 2 tablespoons currants
- 2 tablespoons sherry vinegar
- 1 cup cooked chickpeas
- 1 summer squash
- 3 tablespoons roasted almonds
- Mediterranean spice blend (sumac - coriander - cumin)
- ⅓ cup peas
- 1 cucumber
- 2½ ounces cherry tomatoes
- 1 lemon
- Fresh mint
- 2 ounces baby arugula
- Sunbasket lemon-tahini dressing (tahini - fresh garlic - lemon juice - salt)
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