How do I store leftovers?

Store leftover chickpea quinoa mixture separate from the baby salad greens to prevent them from going limp and mushy. The chickpea quinoa mixture keeps well in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.

Are chickpeas good for weight loss?

Eating chickpeas and other beans, as well as peas and lentils, is good for weight loss . Beans are high in fiber and protein, while being low in fat. This aids in weight loss because the fiber and protein help you to feel fuller, without adding excessive calories from fat. The fiber in chickpeas and other beans also influences gut health through the production of short chain fatty acids that can influence your hunger and satiety hormones further aiding in weight loss. If you want to learn more about the role of fiber in gut health and weight loss, check out the book Fiber Fueled .

Are canned chickpeas healthy?

Canned chickpeas provide a fast, convenient alternative to cooking dried beans. Canned chickpeas are a healthy option if they are low in sodium. It's also recommended to choose BPA (bisphenol A)-free canned beans whenever possible due to potential toxicity concerns . If, however, you prefer dried beans (trust me, they are wonderful!), check out How to Cook Dried Beans .

Curry Quinoa Chickpea Salad

Description

Elevate your salad game with our irresistible Curry Quinoa Chickpea Salad. Bursting with vibrant flavors and wholesome ingredients, this salad is a nutritional powerhouse that combines the earthy goodness of quinoa with the protein-packed punch of chickpeas. Infused with aromatic curry spices and fresh vegetables, each bite delivers a delightful explosion of taste and texture. This deliciously healthy vegan salad is gluten-free, oil-free, and soy-free.

Ingredients

Units Scale

1/2 cup quinoa, dry
1 cup water
4 to 5 cups mixed baby greens, baby spinach, or chopped kale
1/2 onion, diced
1/2 bell pepper, diced (red, orange, yellow or green)
1 garlic clove, minced
2 tsp (yellow) curry powder
1 15-ounce can chickpeas, drained and rinsed (or 1 1/2 cups of cooked chickpeas)
1 Tbsp fresh lemon (or lime) juice
1 Tbsp fresh cilantro (or parsley), chopped
1/2 avocado, sliced
1 Tbsp pumpkin seeds
Salt and pepper to taste

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Instructions

Place quinoa and water into a small pot. Bring to a boil. Reduce heat to low, cover, and simmer until all the water is absorbed—about 10 minutes. Remove from heat, let sit and fluff with a fork.
Dry sauté onion, bell pepper, and garlic for 2–4 minutes, adding a dash of water if they stick to the pan.
Stir in curry powder, then the cooked quinoa and chickpeas. Turn off heat and salt and pepper to taste.
Prepare a large bowl or plate of mixed baby greens, baby spinach, or chopped kale. Pile it high!
Add the warmed (or chilled) chickpea and quinoa mixture to the salad greens, and dress with fresh lemon (or lime) juice. Top with fresh herbs, sliced avocado, and pumpkin seeds.

Optional: If you want it more "saucy," add Tahini Lemon Garlic Dressing or Balsamic Vinaigrette.

Notes

EQUIPMENT / SUPPLIES

Knife
Cutting board
Measuring cup
Measuring spoons
Can opener (for canned chickpeas)
Skillet
Cooking spoon

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Lunch/Dinner Entrée
Method: Stove
Cuisine: Mediterranean