
By cookingforpeanuts.com
Main Dish Salad
4 steps
Prep:5minCook:15min
This 20-minute Main Dish Salad combines quinoa, chickpeas, and fresh veggies with your choice of greens and a 3-ingredient hummus dressing.
Updated at: Sat, 02 Aug 2025 03:55:41 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
24
High
Nutrition per serving
Calories441.7 kcal (22%)
Total Fat17.1 g (24%)
Carbs58.5 g (22%)
Sugars12.7 g (14%)
Protein16.9 g (34%)
Sodium1116.6 mg (56%)
Fiber14.4 g (51%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings

½ cupdry quinoa
or 1 1/2 cups cooked

15 ounceschickpeas canned
drained and rinsed, or 1 1/2 cups cooked

2 teaspoonsolive oil
or coconut aminos

½ teaspoonpaprika

½ teaspoongarlic powder

¼ teaspoonchipotle powder

Salt
or salt substitute to taste

1 ½ cupscucumber
chopped

1 cupgrape tomatoes
or cherry, quartered

1 cupred onion
medium, small dice

⅓ cupcapers
rinsed, or pitted chopped kalamata olives

6.5 ouncesmarinated artichoke hearts
jarred or canned, quartered

2 ½ cupsbaby arugula
or baby kale or spinach, or chopped green lettuce

1 tablespoonhemp hearts
optional

¼ cuphummus
plus 3 tablespoons

1 ¾ teaspoonsred wine vinegar

1 ¾ teaspoonslemon juice

2 tablespoonswater
plus more as needed
Instructions
Step 1
Cook the quinoa according to the directions on the packet. Set aside to cool.
Step 2
Roast the chickpeas (optional): Preheat the oven to 425ºF. Rub the chickpeas between layers of paper or kitchen towel to dry. Toss them with the olive oil, paprika, garlic powder, chipotle powder, and salt to taste. Transfer them to a large rimmed baking sheet in a single layer. Roast for 15 minutes. Broil for about 2 minutes more, or until crispy. Set aside.
Step 3
Make the dressing: Add the hummus, red wine vinegar, and lemon juice to a medium bowl. Mix well. Add 1 tablespoon plus 2 teaspoons water, or as needed until the desired consistency.
Step 4
Combine: Transfer the cucumber, tomatoes, red onion, capers, artichoke hearts, arugula, and hemp hearts to a large bowl. Add the quinoa and chickpeas. Pour in the dressing. Mix well until fully incorporated.
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