Makes 4 servings
This refreshing mint-infused salad makes a hearty entrée for a mid-day meal or light supper. The quinoa and chickpeas provide quality plant protein, while the carrots and tomatoes impart a colorful presentation. A generous pop of maple syrup, enhanced with a touch of garlic powder and smoked paprika, then combined with tart lime results in a refreshing dressing that brings this salad alive with flavor!
SALAD
2 ½ cups cooked quinoa, well-chilled
1 cup peeled, seeded, and diced cucumber
1 can (14 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
1 cup diced fresh tomatoes
3/4 cup grated or shredded carrots (peeling is optional)
2 tablespoons minced fresh mint
Salt, to taste
Freshly ground pepper, to taste
DRESSING
3 ½ tablespoons freshly squeezed lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons Anderson’s Pure Maple Syrup
1 tablespoon good-quality balsamic vinegar
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 teaspoon salt
Freshly ground pepper, to taste (optional)
To make the salad, put the cold quinoa, cucumber, chickpeas, tomatoes, carrots, and mint in a large bowl and gently stir using a large spoon, to combine.
To make the dressing, put all of the dressing ingredients into a small bowl and briskly whisk to emulsify.
Pour the dressingover the salad and gently toss until combined. Taste and add salt and pepper, to taste, if desired. Cover and refrigerate for 2 to 4 hours, to allow the flavors to develop. Serve cold.
Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.
