Lemon Quinoa Cilantro Chickpea Salad

This is one of my new favorites that I adapted from The Diva Dish.
It’s super easy, fresh and healthy. Check it out.

1 C. dry quinoa

2 C. Chicken or vegetable broth

1 can garbanzo beans (drained and rinsed)

1 c. cherry tomatoes cut in half

2 avocados diced

2 C. spinach

1 bunch cilantro

1/4 C. onion

2 small cloves garlic

For the dressing:

Juice of 1 lemon zest of 1 lemon

2 tsp. dijon mustard, optional

Extra virgin olive oil, a couple tablespoons or to taste (eyeball it)

1 tsp. honey

1/2 tsp. cumin

dash of salt and pepper


1. Make your quinoa according to the package directions. Make sure you don’t over cook it and let it cool down before you mix everything.

2. In a food processor, add your spinach, cilantro, onion and garlic. Make sure to wash you greens.

3. Process the greens, onion and garlic until they are finely dice. Add to a bowl, and set aside.

4. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.

5. Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set. Check seasoning and adjust to taste.

Panzanella – AKA Bread Salad – My Favorite

So I am not the best bread maker in the world. ¬†Honestly it’s rare I end up with a picture perfect loaf. Most of the time I end up with loaves that have fallen, especially when I try an all whole wheat. Sometimes I make a perfect door stop. Anyway, needless to say I have disposable bread on hand. That’s were this yummy salad comes in.
I personally think it’s better with the whole wheat. It gets a really rich flavor when you toast it up.


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