Kristi Whitley

Healthy Living

Chickpea and Quinoa Salad, Two Ways
Adapted from

1 (15 oz) can chickpeas, rinsed & drained
1 cup cooked quinoa
½ pint grape tomatoes, halved
1/2 cucumber, diced
2-3 green onions, diced
1 stalk of celery, minced
½ cup + 2T vegan mayonnaise
1 teaspoon mustard
Few dashes hot sauce (optional)
Juice of ½ lemon
1 ½  teaspoons dried dill, or 1 T fresh
Salt and pepper
smidgen of Stevia 

Place the chickpeas in a medium bowl and mash them with a potato masher, leaving them chunky. Add quinoa, tomatoes, cucumber, onions, and celery. Toss.

Mix remaining ingredients into a dressing and pour over chickpeas. Mix well. Serve immediately or refrigerate for up to two days.

2nd Way

Omit tomatoes and cucumbers and add a diced apple and 1 cup of halved seedless red grapes. Omit or reduce the salt too. Yum!