Cinnamon-Tahini Chickpea Salad
Servings: 6
Ingredients
- 1/2 cup quinoa, uncooked
- 1 19 oz can of chickpeas
- 1 large carrot, grated
- 3 green onions, diced green tops only if following low FODMAP diet
- 1 red bell pepper, diced
- 3 cups spinach, chopped
- 1/4 cup silvered almonds
- 1/2 cup currants
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 tsp apple cider vinegar
- 2 tsp water
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp cumin
Instructions
- Cook quinoa as directed on packaging. Set aside to cool.
- Rinse and drain the can of chickpeas and place in a large bowl.
- Chop the vegetables and add to the bowl of chickpeas.
- Add the almonds and currants, and the cooled quinoa.
- In a separate bowl, mix all the dressing ingredients together and stir well.
- Pour the dressing into the large bowl and stir well.
- Serve immediately, or save for quick lunches on the go!