If my crispy rice salads were your go-to recipe in 2024, then you are going to love my newest creation: this Crispy Quinoa Cucumber Chickpea Salad with Creamy Tahini Balsamic Dressing. It swaps the crispy rice for fiber-filled crispy quinoa that perfect pairs with the mediterranean-inspired flavors of chickpeas, feta cheese, fresh herbs, and olives, all atop a bed of crisp sliced cucumbers. Plus, it's all finished off with a creamy tahini-based dressing that is dairy-free and absolutely delicious. What's not to love?
Ingredients
For the Creamy Tahini Balsamic Dressing:
- ½ Cup Olive Oil
- ¼ Cup Tahini
- 3 Tablespoons Balsamic Vinegar
- ¼ Cup Lemon Juice
- 2 Tablespoons Maple Syrup
- 2 Cloves Garlic
- ½ Teapsoon Sea Salt
- ½ Teaspoon Ground Black Pepper
For the Crispy Quinoa:
- 1 Cup Cooked Quinoa this is my method for making the perfect quinoa, every time!
- 1 Tablespoon Olive Oil
- ½ Teaspoon Sea Salt
For the Salad:
- 6 Persian Cucumbers sliced or chopped thin
- ½ Red Onion thinly sliced
- 1 15 Ounce Can Garbanzo Beans drained and rinsed
- ½ Cup Green Olives pits removed and chopped
- ½ Cup Fresh Mint chopped
- ½ Cup Feta Cheese crumbled
- ¼ Cup Fresh Dill chopped
- ½ Cup Roasted and Salted Pistachios chopped
Instructions
- To make this salad, start by preparing the crispy quinoa. Cook the quinoa according to your preferred method and set it aside - this is my method!
- Once the quinoa is cooked, preheat your oven to 375 F.
- Line a baking sheet with parchment paper and add the cooked quinoa to it, alongside the olive oil and sea salt. Toss until the quinoa is fully coated in the oil and seasonings.
- Spread the quinoa out evenly across the baking sheet, then transfer to the oven and allow the quinoa to bake for 20 minutes, until it's nice and crispy. Be sure to open the oven and stir the quinoa every 10 minutes, to ensure that it cooks evenly.
- Once the quinoa is done, remove it from the oven and allow it to cool.
- Next, prepare the dressing by adding all of the dressing ingredients (the olive oil, tahini, balsamic vinegar, lemon juice, maple syrup, garlic, sea salt, and ground black pepper) to a blender and blend until smooth. Taste and adjust the seasonings as needed, then set it aside.
- Finally, prepare the salad. Thinly slice the Persian cucumbers and red onion and add them to a bowl alongside the garbanzo beans, green olives, fresh mint, fresh dill, feta cheese, and pistachios.
- Add the crispy quinoa to the salad, then pour the dressing on top.
- Toss the salad until everything is evenly coated in the dressing, then serve and enjoy!
Calories: 429kcal | Carbohydrates: 23g | Protein: 8g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 11mg | Sodium: 557mg | Potassium: 388mg | Fiber: 4g | Sugar: 8g | Vitamin A: 503IU | Vitamin C: 10mg | Calcium: 135mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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