The Pioneer Woman Tasty Kitchen
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Chickpea and Quinoa Salad with Tahini Yogurt

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Level: Easy

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Description

My falafel-inspired Herbed Chickpea and Quinoa Salad with Tahini Yogurt includes the components of a great falafel without all that frying oil.

Ingredients

  • FOR THE HERBED CHICKPEAS:
  • 15 ounces, weight Canned Chickpeas, Rinsed, Drained And Patted Dry
  • 1 Tablespoon Extra Virgin Olive Oil
  • ½ teaspoons Paprika
  • ½ teaspoons Cumin
  • Salt To Taste
  • FOR THE SALAD:
  • 1-½ cup Quinoa
  • 4 Tablespoons Extra Virgin Olive Oil, Divided
  • 1 whole Shallot, Finely Chopped
  • 15 ounces, weight Canned Chickpeas, Rinsed And Drained
  • 2 cups Loosely Packed Cilantro, Finely Chopped (½ Cup Chopped)
  • 2 cups Loosely Packed Parsley, Finely Chopped (½ Cup Chopped)
  • 1 Tablespoon Lemon Juice
  • FOR THE SAUCE:
  • 5 ounces, weight Plain Whole Fat Yogurt (not Greek), Substitute With Soy Yogurt If Vegan
  • 3 Tablespoons Tahini
  • 1 Tablespoon Lemon Juice
  • 1 clove Garlic, Crushed In Press Or Finely Minced

Preparation

Preheat oven to 375°F. Place chickpeas on a baking sheet and toss with oil, spices and salt. Bake for 40–50 minutes or until dried out and crispy. Taste and season with additional salt while warm, if needed. Cool on baking sheet over a wire rack until room temperature.

While chickpeas bake, bring a medium-sized pot of water to a boil. Add quinoa and cook about 10 minutes, or until tender. Drain and spread over a large baking sheet. Cool completely.

Heat a small sauté pan over medium heat. Add 1 tablespoon of oil and chopped shallot. Season with salt. Cook 5–8 minutes or until translucent. Add chickpeas, season with salt and cook for an additional 2–3 minutes. Place in a large bowl and cool to room temperature.

For the tahini yogurt sauce, combine yogurt, tahini, lemon juice and garlic in a bowl. Thin out with 1 to 2 teaspoons of water or as needed, to reach desired consistency for drizzling.

In the bowl with the cooled shallots and chickpeas, add quinoa, remaining 3 tablespoons of oil, chopped herbs and lemon juice. Season with salt and pepper to taste.

Transfer chickpea and quinoa salad to serving bowls. Top with tahini yogurt, crispy chickpeas and microgreens, if desired. Serve with lemon wedges. Enjoy.

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