I’ve been on a chickpea kick lately, so I thought it was time to post some of the recipes. Without intending to, this salad ended up being a protein powerhouse between the chickpeas, lentils and quinoa! I’ve also been on a spice kick so I added garam masala to the dressing which adds the slightest hint of spice and heat. This recipe can easily be cut in half, but I made a large batch because it disappears so quickly!
For those following Dr. Fuhrman’s Eat To Live plan, this recipe can be eaten on both the Weight Loss and Life Plans. I added a very small amount of olive oil to the dressing, which you should leave out if you are on the Weight Loss program. I also added a small amount of salt, but given how many portions this recipe makes, it’s pretty minimal but you’ll have to decide for yourself whether to include it.
Ingredients (serves about 10 – 12)
2 cans chickpeas (drained and rinsed)
2 can lentils (drained and rinsed)
2 cups cooked quinoa
1 cup chopped parsley (tightly packed)
2 bunches green onions (sliced)
1 cup fresh lemon juice
¼ cup extra virgin olive oil
2 tsp. garam masala (or mild curry powder)
1 tsp. sea salt
- Place one cup uncooked quinoa in a saucepan with 2 cups of water. Bring to a boil, then cover, reduce heat and cook for 15 – 20 minutes until water is absorbed. Let cool.
- Place chickpeas, lentils, cooled quinoa, parsley and green onions in a large mixing bowl.
- Place all dressing ingredients in a small jar and shake to mix.
- Pour half of the dressing over ingredients and mix well. Keep adding small amounts of dressing as desired. I happen to like this salad on the “wet” side, so I add all of the dressing. But feel free to only use as much as you like and refrigerate the rest.
- Serve chilled.
I entered this recipe in the Virtual Vegan Weekly Potluck. Click on over and scroll to the bottom to see this week’s entries. (And thanks for all of you who voted because this dish won the “main courses” category!)