Ingredients
The following ingredients have 4 Servings
- 1 cup uncooked black quinoa (or white quinoa)
- 2 cups cooked chickpeas1 big ripe avocado, diced
- 5 sun-dried tomatoes diced
- 1 red onion finely diced
- 2 cups fresh parsley (stems removed)2 hard-boiled eggs, diced
- Toasted sesame seeds for garnish
- 1 teaspoon garlic powder
- 1 teaspoon garam masala (or any spice mix of your liking)
- 1 teaspoon paprika powder
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/3 cup olive oil
- 2 tablespoons tahini cream
- ½ spoon lemon juice
- ½ teaspoon salt (or to taste)
Instruction
- 1. Put the cooked chickpeas on an oven pan. If you use canned chickpeas, rinse and drain them well before roasting.
- 2. Add the spices, olive oil, and salt, and mix until well coated.
- 3. Roast in the oven for 20 minutes 350ºF. Toss to make sure they get evenly crispy at 10 minutes. These will add a nice crunch to your salad.
- 4. While the chickpeas cook, rinse and drain the quinoa in a fine mesh colander to remove the saponin.
- 5. In a small pan, add the quinoa and double the quantity of it with water. (a ratio of 1 measure quinoa, 2 measures water), add salt and cook in medium heat for 15-20 minutes.
- 6. In a saucepan boil the eggs well covered with water until done (usually 10 minutes or so, we want hard-boiled eggs, not runny). If you want to leave this as a vegan recipe, you can just leave the eggs out.
- 7. Wash the parsley, remove the stems and chop finely. If you like cilantro, you can also use that herb in this dish.
- 8. Dice the sun-dried tomatoes, avocado, and red onion. (I LOVE using this chopper to dice onions!)
- 9. Once the quinoa is done, let it cool down to room temperature, as well as the chickpeas.
- 10. Mix the dressing ingredients in a small bowl and whisk them until all tahini has dissolved and it’s well combined with the rest of the ingredients.
- 11. Mix all the ingredients in a serving bowl, pour the dressing, and mix until well combined.
- 12. Sprinkle some sesame seeds on top for garnish
- 13. Enjoy!
