Grape Salad with Quinoa and Crispy Chickpeas

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!

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.

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.

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

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

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!