Quinoa Chickpea Mediterranean Salad

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  • 1 1/2 cups of rinsed/cooked Quinoa - you will cook 1 cup of dry quinoa (but you will rinse it) dry to get this amount.
  • 1 cup canned chickpeas
  • 1 cup Aquafaba (chickpea juice from the can)
  • 1 Teaspoon of Simple girl dry bouillon with water
  • 1 Tablespoon of fresh lemon juice
  • 3 Teaspoons of red wine vinegar
  • 4 drops of clear stevia
  • 1 cup of ribboned fresh basil
  • 12 ounces halved cherry tomatoes
  • 1 ounce diced red onion
  • 1 ounce chopped fresh celery
  • cucumbers (optional)*
  • 1 Tablespoon of Stacey Hawkins Simply Brilliant (optional)
  • 1 1/2 teaspoons pink Himalayan salt
  • 1/4 teaspoon of black pepper
Makes 4 servings of protein*, 4 servings of vegetable *See Chef Notes
  1. Rinse 1 cup of dry quinoa in a mesh strainer for 2-3 minutes.
  2. Using the rinsed quinoa, cook it as instructed and let cool
  3. Drain and rinse the chickpeas, SAVE the juice (called Aquafaba)
  4. Add 1 cup of chickpeas to cooled down quinoa
  5. Bring 1 cup of Aquafaba to a boil, turn off, and stir in 1/2 teaspoon of Simple Girl bouillon until it is fully dissolved. Let cool
  6. Roll basil and slice thinly to make "ribboned" basil slices
  7. Slice cherry tomatoes in half, diced red onion, and cucumbers
  8. Mix lemon juice, red wine vinegar, and stevia; add to cooled Aquafaba
  9. Mix everything together and separate into 4 equal servings.
Optional Ideas
Chef Notes: Adding extra cucumbers might make this salad taste like it doesn't have enough dressing, if so add a little more lemon juice, red wine vinegar, or Aquafaba for more moisture. Carnivores: You can use grilled chicken over chopped romaine instead of the quinoa and chickpeas.   Breakthrough M2 products mentioned, shop here: Simple girl dry bouillon    

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