A hearty high-protein plant-based salad with chopped spinach, chickpeas, quinoa, cucumber, red onion, and pomegranate arils. I love adding avocado to this salad for a deliciously filling lunch.
I know it’s the holiday season and that means I should be posting lots of sweets and treats right now, but lately I’ve been craving big salads. Chickpea quinoa salad with spinach, cucumber, red onions, and pomegranate arils was on the menu this week, and it was also on our Thanksgiving table. It’s a hearty protein-rich salad that’s perfect for lunch or served with soup and a chunk of crusty bread for dinner. With its red and green colors, I think it would even work as part of a Christmas dinner along with my Mushroom Wellington or Vegan Lentil Loaf.
Chickpea recipes are always popular here on Yummy Mummy Kitchen. My Chickpea Greek Salad is a favorite. If you’re in soup mode with the cold wintery weather, you might prefer my Chickpea Vegetable Soup, which as been getting rave reviews. Other warming chickpea recipes include my Easy Yellow Curry with Roasted Veggies and Chana Masala. If you’re with me on craving big hearty salads, let’s see how this one is made and be sure to check out my Mediterranean Lentil Salad next!