Today I am sharing one of my favorite on-the-go lunches: Quinoa Chickpea Salad with Pear & Avocado. It is super filling, creamy and flavorful. I love having a salad for lunch, especially if it has quinoa or cooked legumes because those are the ingredients that will keep you full. This salad is packed with plant-based protein, healthy fats, dietary fiber and minerals – perfect to boost your energy levels and avoid that dreaded afternoon slump.
Quinoa Chickpea Salad with Pear & Avocado
SERVES: 2 people
EQUIPMENT: small glass jar
INGREDIENTS:
Ginger Dressing
2 tablespoons of lemon juice
1 tablespoon of extra virgin olive oil
2 teaspoons of maple syrup
1 teaspoon of ginger, grated
1 teaspoon of sesame seeds
¼ teaspoon of Himalayan crystal salt or sea salt
Quinoa Chickpea Salad
1 cup of cooked quinoa
1 cup of chickpeas, soaked overnight & cooked until tender
4 small heads of Romaine lettuce
2 large handfuls of lamb’s lettuce
2 large handfuls of baby spinach
2 stalks of spring onion, finely sliced
1 to 2 large pears, finely sliced
1 medium avocado, pitted and finely sliced
DIRECTIONS:
Ginger Dressing
- Combine lemon juice, extra virgin olive oil, maple syrup, ginger, sesame seeds and salt in a glass jar. Close the lid and shake well.
Quinoa Chickpea Salad
- Combine quinoa, chickpeas, Romaine lettuce, lamb’s lettuce and baby spinach in two serving bowls.
- Top with finely chopped spring onion, pear and avocado. Serve with Ginger Dressing to taste.
JULIE’S TIPS & TRICKS:
- This Ginger Dressing will stay fresh for at least 5 days in a glass jar in the refrigerator.
- Always make sure to rinse your quinoa well before you cook it, because quinoa contains saponins – natural plant chemicals that taste bitter and that are hard to digest. By rinsing your quinoa with cold water, you will be able to remove those saponins and your quinoa will be a lot sweeter to taste.
- Chickpeas are packed with protein and dietary fiber. You can use canned chickpeas, but I prefer to make my own. Always soak your dry chickpeas in lukewarm water for at least 8 hours, rinse them well, pour away the soaking water and then cook them until they’re soft. I like to cook them with a small piece of kombu seaweed because this makes them even easier to digest.
Now I would love to hear from you! What is your favorite lunch on the go? A salad, sandwich, wrap, dinner leftovers… Let me know by leaving a comment down below.
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