Spring Chickpea and Quinoa Salad

Spring Chickpea and Quinoa Salad

Need an exciting, quick, healthy, and nutritious meal for you and your family this spring? This vibrant Spring Chickpea & Quinoa Salad is exactly what your weekly rotation needs. It’s bursting with fresh flavors, loaded with plant-based protein and fiber, and comes together effortlessly. It’s perfect for busy weekdays, meal prep, or sunny outdoor lunches.

The real hero of this dish? Stahlbush Island Farms Frozen Organic Chickpeas. Grown, harvested, and frozen at peak freshness, they deliver maximum nutrition and incredible convenience. It’s a simple way to elevate your meals while saving time in the kitchen.

INSTRUCTIONS

Serves 4

• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups Stahlbush Island Farms Frozen Organic Chickpeas, defrosted
• 1 cup fresh blueberries
• 1 cup snap peas, trimmed and halved
• 2 cups fresh spinach, washed and roughly chopped
• 1/4 cup fresh basil, chopped
• juice of 2 lemons
• zest of 1 lemon
• 1 tbsp maple syrup
• 1 tbsp dijon mustard
• 1 tsp black pepper
• 1/2 tsp salt

INSTRUCTIONS

1. In a saucepan, combine quinoa and water. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy. Let it cool.
2. In a large mixing bowl, combine the chickpeas, blueberries, snap peas, spinach, and basil.
3. Once the quinoa has cooled, gently fold it into the salad mixture.
4. In a small bowl, whisk together lemon juice, lemon zest, dijon mustard, and maple syrup. Drizzle over the salad and season with black pepper.
5. Gently toss all ingredients to combine. Serve immediately or chill in the refrigerator for about 30 minutes to enhance flavors.