Broccoli and Chickpea Quinoa Salad

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Average Rating: 5 | Rated By: 9 users

This hearty broccoli and chickpea quinoa salad is deliciously flavoured with a light vinaigrette and fresh herbs. Serve as a side with your favourite main, or as a vegetarian entree. This is a delicious light vegan salad

Ingredients

  • 2 lb. fresh broccoli florets
  • 2 ½ cups cooked quinoa (red or white, I used half and half)
  • 1 x (13.5 oz) can chickpeas (garbanzo beans) drain and rinse
  • 1 red bell pepper cut to small bite size pieces
  • ¼ cup fresh lemon juice
  • 1 Tbsp. extra virgin olive oil
  • ½ cup fresh chopped parsley
  • ½ cup fresh chopped cilantro
  • 1 Tbsp. pure maple syrup
  • 3 garlic cloves minced
  • 1 tsp. lemon zest
  • Sea salt and freshly ground black pepper to taste
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    Instructions

  • Steam broccoli florets until just tender. About 5 minutes
  • Add broccoli, quinoa, chickpeas, and red pepper into a large bowl
  • In a separate bowl, mix lemon juice, olive oil, parsley, cilantro, maple syrup, garlic and lemon zest. Add to the vegetables and stir to combine. Season with salt and pepper
  • Refrigerate for 4 hours or overnight. Stir just before serving
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