This light and healthy salad is perfect for a quick lunch or snack, combining the protein-packed goodness of chickpeas and quinoa. It’s a delicious, plant-based twist that’s both satisfying and easy to make.
Start by bringing some water to a boil in a saucepan, then add the quinoa. Turn the heat down to medium-low, cover the pot, and let it simmer for about 15 to 20 minutes, until the quinoa is tender and the water has been absorbed. Once it’s done, fluff it up with a fork and pop it in the fridge to cool.
While the quinoa is chilling, toss the chickpeas, carrot, celery, sunflower seeds, cabbage, and onion into a food processor. Pulse everything a few times until the pieces are roughly the same size—you want a nice mix but not a puree. Transfer this mixture to a big bowl.
Next, stir in the cooled quinoa along with the almonds and raisins. Add in the mayonnaise, mustard, kelp flakes, relish, lemon juice, and season with salt and pepper. Give everything a good mix until it’s all evenly combined and tastes just right.
- Rinse quinoa thoroughly before cooking to remove any bitterness.
- Use a fork to gently mash the chickpeas for a chunkier texture.
- Let the salad chill in the fridge for at least 30 minutes to allow flavors to blend well.
This dish is a great plant-based alternative that’s both nutritious and satisfying. It’s packed with protein and fiber from chickpeas and quinoa, making it perfect for a light lunch or a quick dinner. Plus, it’s easy to customize with your favorite herbs and seasonings.
Serve over a bed of fresh greens or inside whole-grain pita bread for a hearty sandwich. It also pairs nicely with crunchy veggie sticks or as a filling for lettuce wraps. A squeeze of lemon on top can brighten the flavors just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the ingredients may settle or absorb extra moisture. This salad is best enjoyed cold or at room temperature.
