Vegan Chopped Salad with Spiced Chickpeas

• Gluten free

• Meat

  • 2 Romaine hearts

• Produce

  • 1 Cucumber, medium
  • 1 Garlic clove
  • 1 pint Grape tomatoes
  • 1/2 cup Red onion
  • 1 tbsp Tarragon

• Condiments

  • 1/3 cup Kalamata olives, pitted
  • 2 tbsp Lemon juice, fresh
  • 3 tbsp Tahini

• Pasta & Grains

  • 1 batch Spiced chickpeas + quinoa

• Baking & Spices

  • 1 Pinch Salt

Found on simplyquinoa.com

Description

Ingredients

• for the dressing:
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced (or grated)
• 1 - 2 tablespoons finely chopped tarragon
• Pinch of salt
• for the salad:
• 2 romaine hearts, chopped
• 1 medium cucumber, peeled and chopped into bite-sized pieces
• 1 pint grape tomatoes, halved
• ⅓ cup chopped pitted kalamata olives
• ½ cup thinly sliced red onion
• 1 batch spiced chickpeas + quinoa
• 1 teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• 1½ teaspoons allspice
• 1 teaspoon ground cumin
• Generous pinch of cayenne pepper
• ¼ teaspoon sea salt
• 2 (15 oz) cans of chickpeas, rinsed and drained
• 2 teaspoons olive oil
• ¼ cup uncooked white quinoa

Directions

• For the dressing, in a small bowl, whisk together the tahini, lemon juice and 2 tablespoons of water. Whisk in garlic, tarragon and salt.
• For the salad, in a large bowl, toss together the romaine, cucumber, tomatoes, olives and onion. Add dressing and toss to coat.
• Serve into bowls and top with warm spiced chickpeas.
• Whisk together the spices in a small bowl.
• Pat the chickpeas dry with a paper towel and remove and skins that may have fallen off. Put them in a large resealable plastic bag with 1 teaspoon of oil and shake until coated. Add in spice mixture and shake again.
• In a 12-inch nonstick skillet (I have a ceramic one and LOVE it), heat the remaining oil over medium-high heat. Add the chickpeas and quinoa, and saute, shaking the pan occasionally, until they are browned and crispy. Serve on top of salad and enjoy!