This SUPER simple 5 minute chickpea & quinoa salad with tahini dressing is a very easy, delicious, make-ahead lunch! I like to use whatever leftover vegetables are in my fridge – so don’t feel constrained by the recipe!
We prepared this recipe for the Husky Wellness Fair – it was a big hit!
Chickpea & Quinoa Salad with Tahini Dressing
- 2 cups quinoa, cooked
- 1 can chickpeas, canned, rinsed and drained
- 1 cup purple cabbage
- 1 cup shredded carrots
- 1 red pepper chopped
- 3 green onions sliced green parts only if making it low FODMAP
- 6 Tbsp Tahini
- 6 Tbsp lemon juice
- 6 Tbsp water
- Salt to taste
- In a bowl, combine tahini and water, whisk until creamy and then whisk in lemon juice.
- Add salt to taste.
- Add quinoa, chickpeas, cabbage, carrots, pepper and onion – toss until combined.
Fun fact: This recipe is also appropriate for those with food sensitivities, like sulphite allergies!