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Chickpea Quinoa Salad with Miso Lemon Vinaigrette

Chickpea Quinoa Salad with Miso Lemon Vinaigrette

Salads

Course

Difficulty

Moderate

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Cook Time

90 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 cup chickpeas dried, soaked overnight; or 1 15 oz can, rinsed and drained
2 cups quinoa cooked (3/4 cup well-rinsed uncooked + 1.5 cups water + 1/4 tsp kosher salt)
5 eggs quail; soft boiled (2.5 minutes in boiling water) or 4 soft boiled chicken eggs quartered (6 minutes in boiling water)
lemon juice juice of one meyer or regular lemon
1 tbsp olive oil
1 tbsp miso paste white
1 tsp honey
1/8 tsps cayenne pepper
1/8 tsp cumin
1 avocado ripe; diced
4-6 green onions sliced thinly
1/2 tsp coriander course ground
salt and pepper to taste

Instructions

You will want to soak your chickpeas the night before you intend to make them. my tip is to soak and cook more than you need for the recipe and refrigerate or freeze the rest.
When ready to cook your chickpeas, drain them, place them in a large pot and cover with a good few inches of water. do not salt the water as this can make them less tender.
Bring the pot to a boil, reduce to a simmer, and cook 1 hour to 1.5 hours or until tender. (i cook longer for hummus, less long for soups, salads, etc.)
Drain and cool the cooked beans. you can store them in a ziplock or other container for 3-4 days in the fridge or in the freezer (pat dry, freeze in single layer on parchment lined sheet tray for 30 min, then bag) for one year!
While the chickpeas cook, cook the quinoa if you haven’t already (can be made the day before) by bringing it to a boil with the water and salt, reducing to a simmer, covering, and cooking for 15 minutes. after 15 minutes, turn off the heat and let sit covered for another 10 minutes. fluff with a fork.
Make your dressing while the grains and beans cook. In a bowl combine the miso, lemon juice, honey, olive oil, cumin, and cayenne.
In a mixing bowl combine the cooked chickpeas, quinoa, and avocado. toss with the dressing to thoroughly combine, being careful to not be too rough with the avocado. toss with the scallions and coriander seed. top with eggs and salt & pepper to taste. love this with a glass of kombucha or green juice alongside it for the perfect fresh lunch!
Notes: When boiling the eggs, don’t start them in cold water. put them directly in boiling water and once their time is up, place them in an ice bath to prevent them from cooking further and to make for easy peeling!