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Quinoa Chickpea Salad & Tahini Cilantro Dressing

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In honour of the International Year of Pulses, we are proud to share a wonderful recipe that is guaranteed to become a family favourite! This quinoa and chickpea salad can be enjoyed as a filling lunch, or as a great side dish at dinnertime.

 

This salad was developed by our partner Chef Veganessa and will be sampled at our kiosk at Expo Manger Santé 2016. This recipe yields 4 individual salads.

 

Ingredients

Dressing (1 cup): 

¼ cup  tahini

¼ cup olive oil

¼ cup fresh lemon juice

¾ cup fresh cilantro

2 tsp gluten free tamari sauce

¼ cup filtered water

1 garlic clove

½ tbsp maple syrup

 

Salad:

1.5 cups GoGo Quinoa Royal Quinoa (or 3 cups of cooked quinoa)

3 cups cooked chickpeas

2 cups cucumber, small cubes

2 cups cherry tomatoes cut into quarters

2 cups purple cabbage, finely sliced

4 cups kale, chopped

Instructions

Cook the quinoa according to package instructions.

To make the dressing, combine all the ingredients in food processor and blend until smooth.

To assemble salad, toss all the ingredients together and enjoy!

 

Recipe by Vanessa Percher

Copyright: Chef Veganessa Inc. 2016

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Do you know a good recipe?

We’d love to hear about your favorite dishes, and how you prepare them. E-mail us with your recipes and let us know your secrets!

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