Grape Salad with Quinoa and Crispy Chickpeas

by on in Mains, Salads and Buddha Bowls, Sides
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I can’t get enough of this Grape Salad with Quinoa and Crispy Chickpeas. I’ve been having it on repeat all summer and I think is one of the best salads I’ve ever made. The flavor combo is simply the best!

grape-salad-with-quinoa-and-crispy-chickpeas

This salad has it all, it’s fresh, tart, sweet, crunchy, chewy, juicy and SO SO GOOD. And it’s gorgeous, so it’s the perfect addition to your next dinner party. I promise everyone will love it! And can we talk about the awesome dressing?!? It’s tahini-balsamic-citrus and it goes incredibly well with delicious green grapes and bitter radicchio.

grape-salad-with-quinoa-and-crispy-chickpeas

You can serve this beautiful salad as a side dish or eat it as your main meal. It has quinoa, chickpeas, almonds and tahini so it has a good dose of plant-based protein, healthy fats and fiber-rich carbs. It’s hearty and wholesome and it will keep you full for hours. It’s also easy really to make, but it looks fancy and gourmet.

grape-salad-with-quinoa-and-crispy-chickpeas

If you try this green grape salad, let us know what you think, leave a comment below or tag us on Instagram @mondaydreamsblog. We love hearing from you!

grape-salad-with-quinoa-and-crispy-chickpeas

Grape Salad With Quinoa and Crispy Chickpeas

Simple, nourishing and crazy delicious Grape Salad with Quinoa and Crispy Chickpeas. Flavor-packed, fresh, filling and full of the good stuff!
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Servings 2 mains - 4 sides

Ingredients
  

SALAD:

  • 4 cups mixed greens, chopped
  • 1 cup radicchio rosso, chopped
  • 1 cup seedless green grapes, halved
  • ⅔ cup cooked chickpeas, drained and rinsed
  • ¼ cup uncooked quinoa
  • 2 Tbsp almonds
  • 1 tsp olive oil
  • Sea salt and pepper to taste

DRESSING:

  • 2 Tbsp tahini
  • 2 Tbsp orange juice
  • 1 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar or balsamic vinegar
  • 1 tsp coconut nectar or maple syrup

Instructions
 

  • Preheat the oven to 350 °F / 180 °C. Place almonds on a baking sheet (no oil) and toast in the oven for about 10 minutes, until golden and fragrant. Remove and let cool, then roughly chop the almonds.
  • Place chickpeas on the baking sheet, add olive oil and toss with a spoon until they are evenly coated. Bake for 25 - 30 minutes, or until golden and crispy. Remove from the oven and let cool.
  • While the chickpeas are in the oven, cook the quinoa. Rinse well, add quinoa to a small saucepan and cover it with lots of water. Bring it to a boil, then lower the heat and simmer for 15 - 20 minutes; until tender. Drain and rinse with cold water.
  • Combine all dressing ingredients in a small bowl and whisk until combined. Set aside.
  • To assemble the salad, place greens, radicchio, grapes, roasted chickpeas, cooked quinoa and chopped almonds in a medium bowl. Toss gently to combine.
  • Serve with tahini dressing and season with salt and pepper. Enjoy!

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