Lemon Quinoa Cilantro Chickpea Salad

*adapted from thediva-dish*

This is hands-down, the absolute best salad I have ever had. The quinoa and chickpeas add protein, healthy fat from the avocado, it’s full off good-for-you veggies, and the dressing is homemade and delicious. Plus, it’s filling enough to have for lunch or dinner.

For the salad:

  • 1/2 cup dry quinoa
  • 2 cups vegetable broth
  • 1 can chickpeas (drained and rinsed)
  • 1 cup cherry tomatoes, cut in half
  • 2 avocados, diced
  • 2 cups spinach
  • 1 bunch cilantro
  • 1/4 cup onion, minced
  • 2 cloves garlic, minced

For the dressing:

  • Juice of 2 lemons
  • zest of 1 lemon
  • 2 tsp dijon mustard
  • 2 tsp olive oil
  • 1 tsp agave nectar
  • 1/2 tsp cumin
  • salt and pepper to taste

Make the quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.

Finely chop the cilantro and spinach. Add the greens to a bowl, and set aside. Take onion and garlic and finely dice those and add to the greens mixture. Add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, add it to the chickpea mixture.

Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.

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