Equipment
- stove
Ingredients
- ½ cup quinoa, cooked and cooled
- 1 cup Nature Fresh Farms Hiiros cherry tomatoes, finely chopped
- 4 Nature Fresh Farms mini cucumbers, finely chopped
- 1½ cup parsley, finely chopped
- ½ cup mint leaves, finely chopped
- 4 green onions, finely chopped
- ½ cup sliced almonds, chopped
- 15 oz canned chickpeas, drained (aquafaba reserved)
- 1 small lemon, zested and juiced
- 1 tsp garlic powder
- 3 tbsp aquafaba, or olive oil
- 2 tbsp dairy free parmesan
- 1 tsp miso paste
- ½ tsp salt
- ¼ tsp black pepper
To Serve Ingredients
- Nature Fresh Farms mini peppers, halved
Method
- Add the quinoa, tomatoes, cucumbers, herbs, onions, almonds and chickpeas to a mixing bowl.
- In a separate jar, add the lemon juice and zest, garlic powder, aquafaba, vegan parmesan, miso paste and salt and pepper. Whisk or blend to combine and season to taste.
- Pour over the salad ingredients and toss to combine! Best prepared an hour in advance. Can be kept in the fridge for up to 5 days. Enjoy as a salad, or as a dip with peppers, pita or crackers and hummus.
Nutrition
Serving 1servingCalories 373kcalCarbohydrates 44gProtein 16gFat 17gSaturated Fat 2gPolyunsaturated Fat 6gMonounsaturated Fat 7gTrans Fat 0.003gSodium 765mgPotassium 833mgFiber 11gSugar 4gVitamin A 2525IUVitamin C 60mgCalcium 171mgIron 6mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
