Chef Tom Fraker
Quinoa, Chickpea & Tomato Salad
Category
Salad
Servings
4 - 6 servings
Prep Time
20 minutes
Cook Time
0 minutes
Author:
Chef Tom Fraker
Ingredients
-
1 cup Fresh Basil, chopped
-
1 teaspoon Dijon Mustard
-
1/4 cup White Wine Vinegar
-
2/3 cup Extra Virgin Olive Oil
-
1 pinch Kosher Salt and Freshly Ground Pepper
-
1 large pinch Granulated Sugar
-
1 Lime
-
1 head Iceberg Lettuce, chopped
-
1 package Melissa’s Cooked Quinoa
-
1 package Melissa’s Peeled & Steamed Chickpeas, rinsed
-
1 (10 oz.) container Melissa’s Baby Heirloom Tomatoes
For the Vinaigrette
For the Salad
Directions
Place the basil and the next 3 vinaigrette ingredients into a blender and process until smooth. Blend in the salt, pepper, sugar and juice from the lime. Set aside.
In a large bowl, add the chopped lettuce. Crumble the quinoa into the lettuce and add the chickpeas. Halve the tomatoes, cut the cucumbers into bite-size pieces and add to the salad. Mix well.
Mix the vinaigrette to bring it back together and mix into the salad or serve it on the side.
Filed in:
Baby Heirloom Tomatoes,
Basil,
Chickpeas,
Cooked Quinoa,
Garbanzo Beans,
Iceberg Lettuce,
Mini Cucumbers,
Organic Iceberg Lettuce,
Organic Limes,
Peeled & Steamed Chickpeas,
Peeled & Steamed Chickpeas (Garbanzo Beans),
Plant Based,
Quinoa Chickpea & Tomato Salad,
Salad,
Vegan
