Fig, Chickpea and Quinoa Salad
When I make a salad, they tend to end up looking more like a main course verses a side dish. All of my salads tend to have most of these components…something crunchy, something herby, something tangy, something creamy, something salty, and something sweet. I give myself bonus points if I’m able to incorporate something warm as well ( like potatoes, root vegetables, or cooked grains ).
I came across some gorgeous fresh figs on sale recently at Wholefoods Market and I couldn’t pass them up. I mean, normally fresh figs are about $10 a basket here but these were only $3.99! So yaaaa… I had to grab a few.
When it comes to measurements for my salads I generally don’t use them ( dressings being an exception ). I toss together whatever amount of one particular ingredient I’m feeling that day. Sometimes it’s more greens, sometimes it’s more quinoa, and sometimes it’s a lot more “cheese”. So feel free to play with the ingredients with this recipe.
This salad is so satisfying and surprisingly filling. Just layer everything in a large bowl, pour in some Maple + Mustard dressing, and toss. Makes a perfect easy light dinner. Enjoy!
Fig, Chickpea and Quinoa Salad
Romaine Lettuce - approximately 2 to 4 cups chopped
Fresh or dried sliced figs - approximately 4 fresh figs or 4 dried figs
Cooked Quinoa - about 1/2 cup cooked ( sweet potatoes cut into 1” cubes and baked make a great sub! )
Crumbled Vegan Feta - about 1/4 cup or you could use another type of other crumbly/creamy vegan cheese ( Violife Brand Feta is delicious, it has a flavor and consistency similar to goat cheese. I find this at Wholefoods Market )
Cooked Chickpeas - about 1/3 - 1/2 cup
Chopped Walnuts - a handful
Fresh Tarragon - handful ( optional but so delicious in this dish )
Fresh chopped Green Onions of Chives - a handful
Maple + Mustard Salad Dressing
* I don’t consume a lot of oil and tend to replace it with other ingredients ( like water ). However, for this dressing, I make an exception.
3 Tbs neutral-tasting oil like sunflower oil
3 Tbs extra virgin olive oil
2 Tbs white wine vinegar ( champagne or apple cider vinegar can be used instead )
2 Tbs maple syrup
5 tsp dijon mustard
1/4 tsp salt
cracked black pepper to taste
Place all dressing ingredients in a sealed jar and shake until well combined. You should have plenty of dressing to make a few servings of this salad.
