Quinoa salad with chickpeas and tahini dressing
by Tavolino
A protein-rich, vegan salad in a jar that is perfect for meal prep. The combination of quinoa, chickpeas, and crunchy vegetables is rounded off with a creamy tahini dressing.
Ingredients
- Quinoa 120 g
- Chickpeas (canned) 1 can (approx. 240 g drained weight)
- Carrot 1 large
- Bell pepper 1
- Cucumber 0.5
- Cherry tomatoes 150 g
- Baby spinach or arugula 2 handfuls
- Hemp seeds and pumpkin seeds 2-3 tbsp
- Fresh parsley or mint 1 bunch
- Tahini 3 tbsp
- Lemon juice 2 tbsp
- Date syrup or maple syrup 1 tsp
- Water 4-6 tbsp
- Salt 1 pinch
- Pepper 1 pinch
Preparation
- 1
Rinse 120 g of quinoa thoroughly in a sieve.
- 2
Cook the quinoa according to the package instructions in salted water or vegetable broth.
- 3
Fluff the cooked quinoa with a fork and let it cool completely.
- 4
Place the chickpeas (1 can) in a sieve, rinse thoroughly, and let them drain.
- 5
Peel the carrot and cut into strips or coarsely grate.
- 6
Wash the bell pepper and 0.5 cucumber and cut into small cubes.
- 7
Wash 150 g of cherry tomatoes and halve or quarter them.
- 8
Wash the herbs (parsley or mint), shake dry, and finely chop.
- 9
For the dressing, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 tsp date syrup, and 4-6 tbsp water until smooth.
- 10
Season the dressing with salt and pepper to taste.
- 11
To layer, first pour the dressing into two jars.
- 12
Layer the chickpeas, the cooled quinoa, and the chopped vegetables into the jars one after the other.
- 13
Finally, top with the baby spinach or arugula, the herbs, and 2-3 tbsp of seeds.