Main Dish Salad

Name: Main Dish Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1/2 cup dry quinoa (or 1 1/2 cups cooked); 15 ounces chickpeas (canned, drained and rinsed (or 1 1/2 cups cooked)); 2 teaspoons olive oil (or coconut aminos ); 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon chipotle powder; Salt (or salt substitute to taste); 1 1/2 cups chopped cucumber ((about 1 medium)); 1/2 pint grape or cherry tomatoes (quartered (about 1 cup)); 1/2 medium red onion (small dice (about 1 cup)); 1/3 cup capers (rinsed, or pitted chopped kalamata olives); 6.5 ounces marinated artichoke hearts (jarred or canned (quartered)); 2 1/2 cups baby arugula (or baby kale or spinach, or chopped green lettuce); 1 tablespoon hemp hearts (optional); 1/4 cup plus 3 tablespoons hummus; 1 3/4 teaspoons red wine vinegar; 1 3/4 teaspoons lemon juice; 2 tablespoons water (plus more as needed)

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: Tue, 26 Aug 2025 20:56:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

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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