Chickpea and Quinoa Salad Daniel Fast Recipe — Daniel Fast Journey

When you’re eating a vegan or vegetarian diet (or on a Daniel Fast) it’s important to get enough protein and fill up on hearty veggie foods. One way to ensure this happens is to regularly include beans and legumes. These plant food powerhouses are a great source of fiber, protein, vitamins, and minerals. Chickpeas, or garbanzo beans, certainly fit in this category.

Another fantastic source of plant-based protein is quinoa. One cup of quinoa has 8 grams of protein. So quinoa plus chickpeas is a winning combination for a healthy plant-based diet.

Chickpea and Quinoa Salad

         Serves 4

·  1 cup dry quinoa

·  15 oz. can chickpeas, drained and rinsed

·  ⅔ cup chickpea flour

·  2 tsp cumin        

·  1 tsp paprika

·  3 tbs. avocado or olive oil

·  ½ red bell pepper, chopped

·  3 green onions, thinly sliced

·  2 tbs. fresh lemon juice

·  Salt and pepper to taste

1. Cook quinoa according to package directions. Fluff with a fork and transfer to a large bowl.

2. Whisk 2 tbs. olive oil and lemon juice together in a small bowl.

3. Sift chickpea flour, cumin, and paprika. Pat chickpeas dry and roll them in flour mixture. Shake off excess flour. Heat 1 tbs. olive oil in a skillet over medium heat and cook flour-coated chickpeas in batches for 3–4 minutes or until brown.

4. Stir chickpeas into quinoa along with red bell peppers. Top with green onions and lemon oil dressing. Add salt and pepper to taste.