Description
A fulfilling salad full of summer’s juiciest fruit.
Ingredients
Scale
- 1 cup dry quinoa
- 15 oz can chickpeas
- 1 tbsp ground coriander
- 1 tbsp brown sugar
- 1/8 tsp cayenne
- 1 tsp salt
- Fresh pepper
- 1 1/2 tsp olive oil
- 3 small peaches, diced
- 1 cup diced English cucumber
- 1/2 small red onion, diced
- 1/3 cup chopped mint
- 1/3 cup chopped basil
For the dressing:
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 tbsp lemon juice
- 1 tbsp agave
- 1 1/2 tsp salt
Instructions
- Heat oven to 400 degrees.
- Rinse quinoa and set aside.
- Drain and rinse chickpeas.
- Line a baking sheet with foil.
- In a medium bowl combine chickpeas, coriander, brown sugar, cayenne, salt, pepper, and olive oil. Toss to combine and spread onto baking sheet.
- Roast chickpeas for 20 minutes and set aside to cool.
- Bring 2 cups of water and 1 tsp salt to a boil. Add quinoa, cover pot, reduce heat, and simmer for 15 min.
- While quinoa simmers, make dressing by combining oil with salt and whisking or blending.
- When quinoa is done, spread onto a baking sheet to cool.
- While quinoa cools, prepare peaches – basil.
- Combine dressing and quinoa in a large bowl and stir to combine. Add vegetables and herbs and toss. Top with roasted chickpeas before serving.