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Crispy Chickpeas Quinoa Salad and wine pairing

by | Sep 26, 2019 | recipes, Vegetarian recipes

Home » recipes » Crispy Chickpeas Quinoa Salad and wine pairing

Crispy Chickpeas Quinoa Salad: Dried cherries and goat cheese are a perfect combo to put into a grain bowl. This dish has high protein chickpeas mixed with a little  ras al hanout. A Middle Eastern spice blend, and then roasted shallots to make a nice crispy texture. Toss in some quinoa, spinach, and a slightly sweet balsamic vinaigrette. Suddenly this grain bowl feels more like a treat than the healthy meal that it is! 

Why we love chickpeas

As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

Why we love these spices

Before we get to the dish lets take a look at some of the best Middle Eastern Spices and Herbs that you might want to add to this dish if you feel so inclined.

Baharat means mixed spices in Arabic. Baharat is a combination of several different spices with the exact blend differing with each country or region. However, you can purchase a blend called “sebah baharat” (which translates to seven spices) in gourmet or ethnic food stores.


Cumin is probably the most prevalent of the Middle Eastern spices. known for being one of the most popular in the world. It’s a strong, highly fragrant savory spice and provides the unmistakable smell and taste of classic falafel

In western countries, nutmeg is used primarily in dessert dishes, however, in the Middle East, it is used in meat dishes also.

Cardamom is used in many beverages. It is used mostly ground, however, the pods are sometimes used. Cardamom gives Arabic and Turkish coffee it’s unique flavor.

spices-cardamom

Turmeric is found in many dishes, mostly meat and vegetable recipes. It is only used in ground form and has a bitter, medium flavor.


Wine Pairing for Chickpeas Quinoa Salad

Body and Tannins: medium-bodied, acidic

RELATED RECIPE:  Garlic-Herb Pork Tenderloin with Grenache wine pairing

What goes well with a Crispy Chickpeas & Quinoa Salad with Dried Cherries & Goat Cheese. A nice Barbera , its a red Italian wine grape variety that. As of 2000, was the third most-planted red grape variety in Italy.

Pairs Well With These Foods: pasta with tomato sauce, roasted vegetables, Mediterranean food, béchamel sauce, aged cheeses


Recipes header
Crispy Chickpea & Quinoa Salad

Crispy Chickpea & Quinoa Salad with Dried Cherries & Goat Cheese

Dried cherries and goat cheese are a perfectly decadent combo to mix into a grain bowl. Protein-rich chickpeas are tossed with ras al hanout, a Middle Eastern spice blend, and then roasted along with shallots for a nice just-crispy texture.
Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 810 kcal

Equipment

  • small saucepan
  • fine-mesh sieve
  • rimmed baking sheet

Ingredients
  

  • 1 oz dried cherries
  • 1.7 oz golden balsamic
  • vinegar
  • 3 oz red quinoa
  • 15 oz can chickpeas
  • 3 oz shallot
  • ras el hanout use 2 tsp
  • 3 oz baby spinach
  • 3 oz cucumber
  • 1 3⁄4 oz goat cheese
  • kosher salt & ground pepper
  • olive oil

Instructions
 

  • Pickle cherries: Preheat oven to 425°F with a rack in the upper third. Place cherries in a small heatproof bowl. Combine 11⁄2 tablespoons of the vinegar and 2 tablespoons water in a small saucepan. Cover and bring to a boil. Pour vinegar mixture over cherries; cover the bowl with plastic wrap and let stand for 5 minutes. Rinse saucepan.
  • Cook quinoa: In the same small saucepan, combine quinoa, 3⁄4 cup water, and 1⁄2 teaspoon salt. Bring to a boil. Cover and cook over low until water is absorbed and quinoa is fluffy, 15–20 minutes. Remove from heat; let stand for 5 minutes. Uncover and fluff with a fork.
  • Roast chickpeas: Rinse and drain chickpeas. Peel and finely chop 1⁄4 cup shallot, then thinly slice remaining shallot. On a rimmed baking sheet, toss chickpeas, sliced shallots, 2 teaspoons of the ras el hanout, 1 tablespoon oil, and a pinch each salt and pepper. Roast in upper third of oven until chickpeas are just crisp, about 15 minutes.
  • Toss chickpeas: Remove baking sheet from oven. Add cooked quinoa and baby spinach to chickpeas and shallots. Stir to combine.
  • Make cherry vinaigrette: To the bowl with cherries, add chopped shallots, remaining vinegar, and 1⁄4 cup oil. Add half of the vinaigrette to baking sheet; stir to combine. Season with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper.
  • Assemble salad & serve: Trim ends from cucumber and finely chop. Spoon chickpea-quinoa salad into bowls and top with half of the remaining vinaigrette. Crumble goat cheese over top, then sprinkle with cucumbers. Serve remaining dressing on the side for drizzling over.

Notes

Allergens
Milk (1). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Nutrition per serving
Calories 810kcal, Fat 44.0g, Proteins 22.0g, Carbs 83.3g

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Scott jackman

Food lover and part time chief

Hi, my name is Scott and I love food. Food makes me feel good and I learned at an early age, that if I want to get that feeling I need to learn how to cook for myself.

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