Quinoa Chickpea Salad

A couple of weeks ago, my husband was travelling for work and I was in my Yoga Teacher Training certification class and needed to pack a good lunch that was light but filling. I had some Beet Goat Cheese Spread leftover that I mixed with quinoa and kale which made a great lunch option! Inspired by a meatless lunch, I wanted to try another this week and it did not disappoint!

I’ve talked about chickpea benefits before, when I made the Falafel Salad so I won’t bore you with any of that. But roasted chickpeas, seasoned however you like, make a great crunchy snack or salad topping. My main go-to is to coat them with cumin. But you can get creative and try different mixes.

Quinoa offers a great protein with amino acids and is also pretty versatile. This is another ingredient I’m intrigued to experiment a bit more with. It adds some variety to a menu plan and also can take on the flavors you prefer.

All in all, this was an easy, pack ahead lunch option that is full of flavor.

Ingredients:
– Quinoa (1 cup dry, prepared)
– Chickpeas (2 cans, rinsed and roasted)
– Leaf Lettuce (2 heads)
– Cucumber
– Avocado

Lime Cilantro Dressing:
– Oil
– Lime Juice
– Salt
– Cilantro

Kitchen Items You’ll Need:
– Cutting Board
– Knife
– Frying Pan
– AirFryer 

Cooking Instructions:               
1. Prepare quinoa according to package instructions
2. Drain and rinse chickpeas. Toss with olive oil and cumin. Roast on baking sheet at 400 for 30 minutes.
3. Cut lettuce, cucumber, and avocado.
4. Mix dressing ingredients in a small container.
5. Prepare salad and enjoy!