Summer Salad with Marinated Chickpeas
This sweet yet savoury salad is the perfect addition to any summer barbecue! This salad also works as an entrée at lunch or supper.
- Pulse
- Chickpeas
- Prep Time
- 20–25 minutes
- Makes
- 10 cups (2.5 L)
Nutrition
- Serving Size 1 cup (250 mL)
- Calories 135
- Fat 4 g
- Saturated Fat 0 g
- Cholesterol 1 mg
- Carbohydrate 40 g
- Fibre 7 g
- Sugars 16 g
- Protein 10 g
- Sodium 105 mg
- Potassium 631 mg
- Folate 191 mcg
- Iron 3 mg
Ingredients
- 1/2 cup (125 mL) plain non-fat Greek yogurt
- 1/4 cup (60 mL) orange juice
- 1 tsp (5 mL) honey
- 1/2 tsp (2 mL) maple syrup (see tips)
- 2 apples (McIntosh, Gala, Red Delicious) (see tips)
- 2 tsp (10 mL) lemon juice
- 7 cups (1.75 L) salad greens (endive, romaine, spinach, etc.)
- 1 cup (250 mL) quinoa, cooked & cooled (see tips)
- 2 cups (500 mL) strawberries, sliced
- 3/4 cup (175 mL) red onion, finely diced
- 1 cup (250 mL) marinated & roasted chickpeas (see tips)
Dressing
Salad
Directions
Mix together dressing ingredients and chill for several hours to allow flavours to develop.
Wash apples and chop. Coat with lemon juice.
Combine all ingredients in a large salad bowl. Toss together with dressing. Serve immediately.
tips
- If you don’t have any maple syrup, increase the honey to 1 1/2 tsp (7 mL) and add a few drops of maple extract if you wish.
- Wash and chop apples just before serving this salad or you can prepare ahead of time and toss the apples with 2 tsp (10 mL) lemon juice to prevent browning.
- You can also use cooked brown rice, barley, farro or couscous in place of the quinoa.
- Here’s the recipe for the Marinated & Roasted Chickpeas
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