You’re probably looking for a new salad recipe. Who isn’t? My beautifying Dill Chickpea Lemony Quinoa Salad Recipe will give you a new burst of flavor combos to satisfy you while supporting your health and beauty.
Garbanzo beans (chickpeas)
Chickpeas are a bit on the heavier, heartier side. I used to not eat chickpeas very often, to be honest, as they are a combination of starch and protein and can be a bit gassy. But with proper rinsing, soaking, you can cut down on this and work them into your diet. And now that I’m breastfeeding and also active (back to yoga), my diet is heavier in general, and I rotate in chickpeas in recipes like this and also love sprouted hummus.
Chickpeas are a great source of plant-based protein, fiber, vitamins and minerals.
Click here if you want to improve your digestive health!
Lemon & Dill
Lemons
Lemons are a fantastic beauty food. (Check out my Meyer lemon trees on my YouTube channel). Filled with flavor, vitamin C and enzymes, lemons are an amazing liver booster and does wonders for liver tissue regeneration—which is our main detoxifying organ.
I consider them powerhouses when we want to bring out the flavor of other foods and spruce things up a bit.
Dill
Dill has a great, earthy flavor that you don’t get every day. It’s used in Ayurveda for health benefits such as boosting breast milk and calming inflammation.
Dill has unique health benefits such as—protection against free radicals and carcinogens, prevents bone loss, and helps in preventing bacterial overgrowth. What a yummy way to incorporate flavor and health into our Beauty Detox lifestyle!
Prepare ingredients. (What a gorgeous medley right?!)
Prepare quinoa according to package. Fluff with a fork and set to the side to cool.
In a blender or food processor, add the spinach, garlic, mustard, lemon zest, lemon, coconut oil, coconut nectar, turmeric and water and blend well.
Scrape sides down and blend again. Add additional water if needed.
Pour dressing over the quinoa.
Toss in the dill, chickpeas, tomatoes, avocado and scallions.
Season with sea salt and pepper to your taste.
This recipe is a great one for picnics, pot-lucks and family/friend get-togethers. You can put it out on Sundays as healthy football-game watching food if anyone in your family is into that, as a healthier game food :).
Check out the full recipe below…
Dill Chickpea Lemon Quinoa Salad Recipe
Kimberly Snyder
5 from 3 votes
Print Recipe Pin Recipe
Servings 6 servings
Ingredients
- ½ cup dry quinoa – Soak overnight ahead of time
- 1½ cup water
- 1 ½ cup spinach
- 1/2 cup dill chopped with thicker stems cut off and discarded
- 1 cup cooked garbanzo beans preferably from a carton, not a can if you aren’t making yourself
- ½ cup cherry tomatoes halved
- ¼ diced scallions
- 1 avocado diced
- Dressing
- 1 clove of garlic
- 2 tsp. Dijon mustard
- Zest of 1 lemon
- 1 Tbs. lemon juice
- 1 ¼ tsp. coconut oil
- 1 tsp. coconut nectar
- ½ tsp. cumin or turmeric
- ¼ cup water or enough to form a dressing
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
Heat the water to a boil, then simmer and cook the quinoa until cooked through, around 14 minutes or so. Fluff with a fork and set to the side to cool.
In a blender or food processor, add the spinach, garlic, mustard, lemon zest, lemon, coconut oil, coconut nectar, turmeric and water and blend well. Scrape sides down and blend again. Add additional water if needed. Pour over the quinoa.
Toss in the dill, chickpeas, tomatoes, avocado and scallions.
Season with sea salt and pepper to your taste.
Tried this recipe?Let us know how it was on Instagram!
Let me know what you think of this new recipe and don’t forget to add it to your Dinner Recipe Pinterest board!
In love and health,
Kimberly
No matter where you might find yourself, always stick to your Beauty Foods for strength, Beauty and vitality. Lots of love to you Beauties! ;)
8 Comments
Valerie Montpetiton October 11, 2016 at 6:07 am
Can’t wait to try this dish! Yesterday for my Canadian Thanksgiving at my in-laws, I brought a huge sprouted quinoa salad with sweet potatoes, zucchini, red onions, with the red pepper & beet dressing for your Goddess Bowl. Served on a bed of leafy green. Ate celery sticks prior to of course. I didn’t even feel like I was missing out as my first Vegan holiday. For desert had made your gluten free vegan Pumpkin Pie. UNREAL! I feel super good this morning, just finished my GGS and I don’t even feel like I normally do after holidays. Beauty Detox is the way to go.
Reply
Aranzasu De La Oon October 12, 2016 at 3:12 pm
Hi Beautiful Kimberly! Did you say soak quinoa overnight first and then cook it? What’s the reasoning behind this? I love your recipes and info you always provide!Reply
Kimberly Snyderon October 13, 2016 at 1:39 pm
Hi there! Yes you can soak overnight or you can buy sprouted quinoa as well. Lots of love!
Reply
Selmaon October 13, 2016 at 8:22 pm
Hi!
It’s me again! :-)
I just wanted to apologize for the confusion about the recipe. I made it tonight and absolutely loved loved loved it!
Everything seems to work perfectly.Thank you Kimberly for one more beautiful dish.
With love,
Selma
Reply
Kimberly Snyderon October 14, 2016 at 4:12 am
Hi Selma and thanks for giving this recipe a try. So happy you liked it! ;)
Reply
Rivki Soloffon October 15, 2016 at 12:21 pm
I came across your recipe and was looking for a good quinoa dish for a party I am having in my house. I noticed the recipe said it makes 6 servings and I am having at least 13 people in my house. Can I double this recipe at one time or should I make 2 separate quinoa salads and then combine the 2? I was looking for a good vegetarian dish. Also what is coconut nectar and what can I use instead of that if I cant find coconut nectar?
Reply
Kimberly Snyderon October 17, 2016 at 5:10 am
Thanks for giving this recipe a try, Rivki. You can definitely double the recipe for a crowd of 13. Hope they love it (let me know). As for the coconut nectar – this is a liquid coconut palm nectar, which is a healthy liquid sweetener alternative. You should be able to find this in most grocery or health food stores. If not, just ask the manager if they can carry it. Otherwise you can try maple syrup (which will, of course, give this recipe a different taste), and see if you like the flavor. You may end up making a couple of batches just to make sure you like it. Sending lots of love! ;)
Reply
Katrinaon November 20, 2018 at 4:10 pm
Made this last year to bring for Thanksgiving. It was a hit and just got request to bring it again. My family and friends love this salad.Reply
