Summer Salad with Marinated Chickpeas

This sweet yet savoury salad with marinated chickpeas is the perfect addition to any summer barbecue! This salad also works as an entrée at lunch or supper.

Course Salad

Key Ingredient Chickpeas

Dietary Need Gluten Free, Vegetarian

Prep Time 23

Total Time 23

Servings cups (2.5 L)

Calories 135

Ingredients

Dressing

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

Salad

2 apples (McIntosh, Gala, Red Delicious) (see notes)
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 notes)
2 cups (500 mL) sliced strawberries
3/4 cup (175 mL) finely diced red onion
1 cup (250 mL) marinated & roasted chickpeas (see notes)

Instructions

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.

Notes

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!

Nutrition