Friday, January 11, 2013

Quinoa Chickpea Salad

The first time I ever cooked for Jeff I made an amazing 5 bean dish.
I thought it was so delicious and Jeff ate his serving {seemingly} happily.
Little did I know this guy hates beans, HATES them {it's a texture thing}.
Well, now that we're married, and he doesn't feel the need to spare my feelings, I am well aware of this.
I now have a bean-less chili recipe and have given up curried chickpeas.
The only time we ever have deep-browned beans, falafel or lentil soup is for lunch when Daddy's not home.

Last night, however, I took advantage of the fact that Husband was working {really} late and made this dish.
I was introduced to the combination by my friend Michelle.
I guessed quantities and added some ingredients for my own version.
Quinoa Chickpea Salad

Quinoa Chickpea Salad

1 cup uncooked Quinoa {cooked}
1 19 oz can of Chickpeas {rinsed}
1 red Bell Pepper {chopped}
2 stalks of Celery {chopped}
1/2 cup Raisins or Craisins {we added a little more than this}
1/2 cup of Walnuts {chopped}
1/4 cup Parsley {chopped}
Drizzle with Olive Oil and season with Salt to taste

**A couple of suggestions from my friend Diana to switch it up:
1. Sesame Oil instead of Olive Oil, I'm sure this would be delicious.
2. Toast the Walnuts, I would definitely do this since they were a little bitter.
{325 degrees for 10 mins should do the trick.}


  1. Definitely making this over the weekend - been thinking about it since you IG'd the pic!


What do you think I auto know?


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