Quinoa Chickpea Salad
This Quinoa Chickpea Salad with crispy airfryer chickpeas is a delicious and nutritious meal, perfect for any occasion. It's packed with protein, fiber, and fresh vegetables, all tossed in a zesty lemon dressing
Ingredients
Salad
- 1 cup quinoa
- 1 can chickpeas drained and rinsed
- 1 red onion finely chopped
- 1 cup shredded carrots
- 2 cups kale chopped
- 1/4 cup slivered almonds
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
Preparing the Quinoa
- Rinse the quinoa under cold water.
- In a medium pot, combine quinoa and 2 cups of water. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
Making Crispy Airfryer Chickpeas
- Preheat your air fryer to 400°F (200°C).
- Pat the chickpeas dry with a paper towel.
- Toss the chickpeas with a drizzle of olive oil, salt, and pepper.
- Air fry for 15-20 minutes, shaking the basket halfway through, until the chickpeas are crispy and golden.
Assembling the Salad
- In a large bowl, combine cooked quinoa, red onions, shredded carrots, chopped kale, and slivered almonds.
- Add the crispy airfryer chickpeas on top.
Preparing the Dressing
- In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
Notes
Nutritional Facts (Per Serving)
- Calories: 320
- Protein: 10g
- Carbohydrates: 40g
- Fat: 15g
- Fiber: 8g
- Sugar: 5g