Chickpea Quinoa Salad with Orange Soy & Sesame Dressing


We’ve got another easy, make-ahead lunch recipe for you today! A chickpea + quinoa based veggie salad with an orange soy & sesame dressing. This is a great recipe to prep ahead of time and eat throughout the week, at home or in packed lunches. Enjoy a big bowl or treat it as a side dish, it’s up to you! These are the kinds of recipes that makes healthy eating convenient and totally do-able.

This hearty salad is absolutely loaded with good-for-you ingredients like chickpeas, quinoa, pumpkin seeds, sesame seeds, hemp seeds, kale, nutritional yeast, garlic, ginger, red and green bell peppers (just to name a few!) You can make this salad with quinoa or couscous. Quinoa has slightly more protein and quite a bit more fibre than couscous, but couscous is easier to prepare and cooks more quickly.

This recipe, along with the easy chickpea curry soup I posted the other day, will be appearing in a back-to-school healthy packed lunch post featuring 4 easy, make-ahead lunch recipes and 10 simple snack ideas (5 savoury/5 sweet) that’s going  up tomorrow!  I hope you’re excited for that post because it’s a BIG one. Happy Cooking!

Print

 

Ingredients :

  • 1 navel orange, juiced
  • 1 tbsp sesame oil
  • 1 tbsp canola oil
  • 1 tbsp agave syrup
  • 2 tbsp soy sauce
  • 1/2 tbsp rice wine vinegar
  • 1 1/2 tbsp nutritional yeast
  • 2 cloves garlic, minced
  • 1/2” chunk ginger, minced
  • 1 tbsp sesame seeds
  • 3 cups quinoa, cooked (cook in broth for best flavour)
  • 1 (540ml/19 fl. oz.) can chickpeas, drained (approx. 2 cups cooked)
  • 2/3 cup chopped kale (stems removed, packed)
  • 1/2 cup chopped red and green bell pepper
  • 1/4 cup chopped green onion
  • 1/4 raw pumpkin seeds
  • 2–4 tbsp hemp hearts

Instructions :

  1. Combine all ingredients. Mix well and set aside.
  2. If not already chilled, refrigerate cooked quinoa.
  3. While the quinoa chills, combine kale with orange soy & sesame dressing. Set aside.
  4. Combine room temperature (or cooler) quinoa, kale, dressing, and all remaining ingredients.
  5. Refrigerate until chilled before serving.

London Real’s Brian Rose shares his recipe for a filling vegan breakfast smoothie

Coconut Macaroon Bird’s Nest Cookies