Wednesday, May 2, 2012

Another Great Recipe!

Chickpea & Quinoa Salad from the Healthy Foodie

(Serves 2)

  • 2 cups cooked quinoa, cooled
  • 1½ cups cooked chickpea, cooled
  • 1 carrot, diced finely
  • 2 celery ribs, chopped
  • 1 green onion, chopped
  • 4 radishes, chopped
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup fresh basil, finely chopped
  • 1 cup baby spinach, chopped

  • 2 tbsp old style whole grain Dijon Mustard
  • 1 tbsp olive oil
  • the juice and zest of ½ lemon
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp blue agave nectar (or liquid honey)

  1. In a large mixing bowl, add all the ingredients listed under “salad”. Give that a good stir and set aside.
  2. In a separate bowl, whisk ingredients for the dressing and mix until well combined. Do not omit the agave nectar or honey, as this really makes all the difference in the world. It just brings out all the deliciousness of this salad.
  3. Add the dressing to the salad and stir well.
  4. You can serve immediately or keep in the fridge for several hours before serving, even overnight. Letting it rest will only help the flavors develop.

**I made this recipe exactly like it says.  It is delicious!  I don't like mustard and this did not taste like mustard at all.  I doubled the recipe and ate it for lunch several days in a row.  It did not get soggy.  Even my high school girls liked it and took it to school in their lunch. 


  1. I made this tonight...delicious!!!

    1. Glad you liked it Kristi! Make sure to do the California quinoa will love it! :)