YIELD: 2 SERVINGS
This is a delicious dish that incorporates chickpea salad. There’s lots of roughage, too, that just begs for the simple balsamic dressing.
INGREDIENTS:
Quinoa
½ cup dry quinoa
1 cup vegetable broth Pinch of salt Chickpea Salad
1 15-ounce can chickpeas, drained and rinsed
¼ cup vegan mayonnaise
1 tablespoon nutritional yeast
1 tablespoon cider vinegar
½ teaspoon ground mustard
2 scallions, finely sliced
1 teaspoon salt Pinch of cayenne pepper
Dressing
½ cup extra virgin olive oil
¼ cup balsamic vinegar To Assemble
3 cups chopped romaine lettuce
½ cup diced purple cabbage
½ cup diced orange bell pepper
INSTRUCTIONS:
Quinoa
1. Place the quinoa in a sieve and rinse well. Combine quinoa, broth, and salt in a small saucepan. Bring to a boil, cover, and reduce to a simmer. Cook for 15 minutes or until the broth is absorbed. Remove from the heat and let set with the cover on for 5 minutes. Remove the lid and fluff out into a small bowl to cool.
Chickpea Salad
2. Place all of the chickpea salad ingredients in a food processor. Pulse four or five times. The chickpeas should be chunky. Remove the blade and stir to make sure the mixture is blended well.
Dressing
3. Mix the oil and vinegar together in a small bowl and set aside.
Assembly
4. Divide the lettuce between two bowls. Lay the vegetables in decorative rows: cabbage, quinoa, bell pepper, and chickpea salad, leaving an edge of romaine lettuce. Serve with the dressing.
Protein: 17 grams per serving Active Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes
