Healthy Hearty Balsamic Quinoa Chickpea SaladVeg
Elevate your meals with this vibrant, nutrient-dense salad that perfectly balances protein and fiber. This refreshing bowl combines fluffy quinoa with protein-rich chickpeas, colorful bell peppers, carrots, and sweet hints of mango and pomegranate. Drizzled with a tangy, homemade balsamic honey dressing, it offers the perfect crunch and savory flavor. Ideal for a healthy lunch or a light, energizing dinner, this salad is as beautiful as it is nourishing. Simple to prepare.
Ingredients
For the Salad Base :
1 cup Quinoa
1 1⁄2 cups Water
to taste Salt
1 cup Chickpeas
as needed Green Chilli (finely chopped)
colorful bell peppers : as needed
as needed Carrot
as needed Tomato
as needed Coriander Leaves (chopped)
spring onion : as needed
purple cabbage : as needed
Fruits: Chopped mango and pomegranate seeds
For the Balsamic Dressing :
2 tbsp Balsamic Vinegar
2 tbsp Honey
1 tbsp Olive oil
to taste Salt
For Garnish :
as needed Roasted Peanuts
Pomegranate Seeds: Additional for topping
Instructions
1
In a deep-based pan, combine 1 cup of quinoa with 1.5 cups of water and salt to taste. Cover with a lid and cook on medium heat for approximately 15 minutes. Once the water is absorbed and the quinoa is cooked, let it cool down completely to room temperature.
2
In a large mixing bowl, add the cooled quinoa and 1/2 cup of boiled chickpeas.
3
Add your finely chopped vegetables (such as bell peppers, carrots, purple cabbage, tomato, green chilies, coriander leaves, and spring onions). Incorporate chopped mango and pomegranate seeds into the bowl.
4
In a small bowl or jar, combine 2 tablespoons of balsamic vinegar, 2 tablespoons of honey, 1 tablespoon of olive oil, and a pinch of salt. Mix well until fully combined.
5
When ready to serve, drizzle the dressing over the salad and toss well.
6
Top the salad with roasted peanuts and additional pomegranate seeds for extra crunch before serving.
