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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 minutes
Cook Time 15 minutes
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