Quinoa, Chickpea, And Avocado Salad With Black Beans
Ingredients
- 1 cwater
- ½ cuncooked quinoa
- 1can chickpeas
14-ounce
- 1 tbsp2 teaspoons olive oil
divided
- 1 ¼ tspground cumin
- ¾ tspsmoked paprika
- 3 largejalapeños
halved and seeded
- ½can black beans
14-ounce
- ⅓ ccilantro
- ⅓ cgreen onions
- 1 largeavocado
cut into small cubes
- 3 ½ tbspfresh lime juice
- 1 ½ tspagave
- 2 ¼ tspnutritional yeast
- ½ tspkosher salt ( or
- 3 tbspolive oil
Directions
To make the salad:
- 1
Bring the water to a boil in a small pot. Stir in the quinoa, turn the heat to low and cover. Simmer until the water is absorbed, about 20 minutes. Transfer to a large bowl to cool.
- 2
Heat your oven to 425℉. Place the chickpeas on a layer of paper towels and dry them off very well, removing any of the thin, papery skins that come off. Transfer to a bowl.
- 3
Toss the chickpeas with 1 tablespoon of the olive oil, the cumin, and smoked paprika and spread them out onto a large rimmed baking sheet, being careful not to crowd them.
- 4
Put the seeded jalapeños right into the bowl that the chickpeas were in and toss with the remaining 2 teaspoons of oil. Place onto the baking sheet with the chickpeas.
- 5
Roast until the chickpeas are crunchy and the jalapeños are soft and slightly charred, about 30 minutes, stirring half way through the cooking time. Let cool for 10 minutes once cooked.
- 6
Add the black beans, cilantro, and green onions to the bowl with the quinoa, followed by the roasted chickpeas.
To make the dressing:
- 1
Dice the roasted jalapeños and put them in a mini food processor (mine is 3 cups). Add the lime juice, agave, nutritional yeast, and salt. Process until smooth, stopping to scrape down the sides often. With the food processor running, stream in the olive oil until the dressing thickens and is nice and smooth.
- 2
Pour the dressing over the salad and stir until the quinoa is evenly coated. Cover and refrigerate at least 1 hour or up to overnight to develop the flavors.
- 3
Stir in the avocado, season to taste with salt, and DEVOUR!
Quinoa, Chickpea, And Avocado Salad With Black Beans
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About this Recipe
The Ultimate Quinoa, Chickpea, and Avocado Salad with Black Beans
Looking for an easy, flavorful side dish that caters to everyone? This Quinoa, Chickpea, and Avocado Salad with Black Beans is precisely what you need! It's not just a vibrant addition to any meal; it's also naturally gluten-free and completely vegan-friendly, making it a perfect choice for diverse diets. Packed with wholesome ingredients and bursting with fresh flavors, this salad might just become your new go-to.
What makes this salad truly special is its incredible texture and taste profile. Fluffy quinoa provides a satisfying base, while hearty chickpeas and black beans add protein and fiber, ensuring you feel full and nourished. The star, creamy avocado, brings a luxurious richness that perfectly balances the zesty lime dressing. We enhance the depth of flavor with aromatic ground cumin and smoked paprika, plus a hint of sweetness from agave and a savory, cheesy note from nutritional yeast. Roasted jalapeños add a mild, smoky kick, tying all these delicious elements together into a "crazy yummy" experience.
Tips for Enjoying Your Salad:
- Spice Level: Adjust the amount of roasted jalapeños to your preference. For less heat, remove more seeds or use fewer jalapeños. For more spice, leave some seeds in!
- Add Extra Veggies: Feel free to toss in other colorful additions like diced red bell peppers, corn kernels, or cherry tomatoes for even more flavor and nutrition.
- Serving Suggestions:
- Serve as a refreshing side dish with grilled vegetables or plant-based proteins.
- Spoon it into lettuce cups for a light lunch.
- Use it as a vibrant filling for tacos, burritos, or wraps.
- Enjoy it simply on its own for a quick and healthy meal.
This healthy Quinoa salad is designed to be both simple to prepare and incredibly versatile, ensuring it fits seamlessly into your meal planning.