This is a
delicious dish that incorporates chickpea
salad. There’s lots of roughage, too, that
just begs for the simple balsamic
dressing.
INGREDIENTS:
Quinoa
½ cup dry quinoa
1 cup vegetable
broth Pinch of salt Chickpea Salad
1 15-ounce can chickpeas,
drained and rinsed
¼ cup vegan
mayonnaise
1 tablespoon
nutritional yeast
1 tablespoon
cider vinegar
½ teaspoon ground
mustard
2 scallions,
finely sliced
1 teaspoon salt
Pinch of cayenne pepper
Dressing
½ cup extra virgin
olive oil
¼ cup balsamic vinegar
To Assemble
3 cups
chopped romaine lettuce
½ cup diced purple
cabbage
½ cup diced orange
bell pepper
INSTRUCTIONS:
Quinoa
1. Place the
quinoa in a sieve and rinse well.
Combine quinoa, broth, and salt in a
small saucepan. Bring to a boil,
cover, and reduce to a simmer. Cook
for 15 minutes or until the broth is
absorbed. Remove from the heat and
let set with the cover on for 5
minutes. Remove the lid and fluff out
into a small bowl to cool.
Chickpea Salad
2. Place all
of the chickpea salad ingredients in
a food processor. Pulse four or five
times. The chickpeas should be chunky. Remove
the blade and stir to make sure
the mixture is blended well.
Dressing
3. Mix the
oil and vinegar together in a small
bowl and set aside.
Assembly
4. Divide
the lettuce between two bowls. Lay
the vegetables in decorative rows: cabbage, quinoa,
bell pepper, and chickpea salad, leaving an
edge of romaine lettuce. Serve with the
dressing.
Protein: 17
grams per serving Active Time: 20 minutes
Cook Time: 15 minutes Total Time: 35
minutes