All recipes / Quinoa Chickpea Salad with Creamy Peanut Dressing
Quinoa Chickpea Salad with Creamy Peanut Dressing
An easy grab-and-go meal that’s perfect for busy days. This recipe was made by our friend Erin Jensen, from @thewoodenskillet.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
Ingredients
Salad:
(2) 15oz cans chickpeas, drained and rinsed
3–4 cups cooked quinoa (cook per package instructions)
2 cups frozen edamame beans, shelled and thawed
1 cup purple cabbage, shredded
4 medium carrots, peeled and julienned
3–4 English cucumbers, cut into ribbons (or just cut into chunks)
Creamy Peanut Dressing:
1/3 cup drippy/extra-creamy peanut butter
4 tbsp Califia Farms Unsweetened Almondmilk
3 tbsp water (more if needed)
1 tbsp pure maple syrup (more if desired)
1/4 teaspoon sesame seed oil
Directions
01
Preheat oven to 400°F. Place drained and rinsed chickpeas on paper towel (or clean kitchen towel) and pat dry.
02
Place dried chickpeas on parchment-lined baking sheet.
03
Drizzle with olive oil and sprinkle lightly with salt. Use your hands to massage oil and salt into the chickpeas.
04
Place in oven and roast for 20 minutes or until crispy (feel free to toss halfway). Remove from oven and let cool.
05
Take small/medium bowl and add peanut butter and Califia Unsweetened Almondmilk.
06
Use a small whisk to combine (it will form a very sticky mixture).
07
Then add water and whisk again (this should thin out the dressing).
08
Add maple syrup and sesame seed oil and whisk to combine.
09
Add additional water, 1 tablespoon at a time to thin out even more until you have reached your desired consistency.
10
Taste and add additional maple syrup, as desired, whisk to combine.
11
In each bowl add an equal amount of roasted chickpeas, quinoa, edamame, carrot, and cucumber.
12
Serve with creamy peanut dressing.
