Fennel, Quinoa & Toasted Chickpea Salad
Ingredients
- 1/2 cupQuinoa (dry)
- 2 tbspsExtra Virgin Olive Oil
- 1/4 cupAlmonds (coarsely chopped)
- 1 cupChickpeas (cooked)
- 1/4 tspSmoked Paprika
- Sea Salt & Black Pepper (to taste)
- 1/2 bulbFennel (medium, thinly sliced)
- 2 cupsMixed Greens
- 3 tbspsGreen Goddess Salad Dressing
Nutrition
| Amount per serving | |
| Calories | 636 |
| Fat | 37g |
| Saturated | 4g |
| Polyunsaturated | 11g |
| Monounsaturated | 19g |
| Carbs | 61g |
| Fiber | 14g |
| Sugar | 9g |
| Protein | 19g |
| Sodium | 251mg |
Directions
- Cook the quinoa according to package directions.
- Meanwhile, add the oil to a large non-stick skillet over medium-high heat. Once warm, add the almonds and lightly toast them, about one minute.
- Add the chickpeas and cook until golden and crispy, about three to five minutes, stirring occasionally. Add the smoked paprika. Season with salt and pepper and cook for one more minute while stirring. Remove from the heat.
- In a large bowl, combine the quinoa, fennel, and mixed greens.
- Divide the salad evenly between plates. Top with the chickpea mixture, dressing, and almonds. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is equal to approximately two cups.
More Flavor: Add additional vegetables such as cucumbers and grated carrots.
Additional Toppings: Shallots, parsley, basil, mint, other chopped nuts, and/or seeds.
