Chickpea Salad with Quinoa and Kañiwa

Last week I shared with you my first attempt at a kañiwa recipe and since then I’ve been dying to try using it again.  So, when I decided to make this chickpea salad, in stead of using all quinoa I decided to see how it worked when I blended the two.  If you haven’t given kañiwa a try yet, I highly recommend you do.  Like quinoa, it is a complete protein source. It is a fraction of the size of quinoa and I love the way it adheres to the other ingredients in this salad.  Blended with white quinoa, I think it is very pretty.  What do you think?
chickpea quinoa salad
If you have been following, you may know I’m in the second week of the 21-Day Weight Loss Kickstart, during which I’m eating a low fat vegan diet.  I’ve been really good at sticking with it but I must confess that my energy levels have been low.  I am extremely prone to anemia and I’m afraid that vegan AND low fat may not be agreeing.  My arms and legs are one big bruise!  Anyways, I’m still sticking with it for the next week at least.  I’ve scheduled an appointment to get a B12 shot and I’m hoping that will do the trick.  The good news is my pants are all a little loose even though I haven’t made it to the gym.

chickpea salad

Anyhow, a protein packed dish like this chickpea salad recipe was just what I needed.  Now if you don’t have any Kañiwa on hand, you can just substitute quinoa.  If you would like to give it a try some people have mentioned that Whole Foods is stocking it (mine isn’t!) or you can get it on Amazon.com.

 

This recipe is lightly adapted from Fat Free Vegan.

Chickpea Salad with Quinoa and Kañiwa

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6

Calories per serving: 315

Fat per serving: 8.8

Ingredients

  • 3/4 cup quinoa, rinsed
  • 3/4 cup kañiwa
  • (alternatively, use 1 1/2 cups quinoa)
  • 2 cups vegetable broth
  • 3 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1 tomato, seeded and diced
  • 1 cup corn, thawed or fresh cooked
  • 1 jalapeno, seeded and diced
  • 1 1/2 cups chickpeas
  • 1/2 cup scallions, sliced
  • 2/3 cup parsley, chopped fine
  • 1/3 cup mint, minced
  • 1 avocado, peeled, pitted and diced
  • 1/4 cup fresh lime juice
  • 3 T bean cooking liquid (or olive oil)
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 4 cloves garlic, minced
  • 1/2 tsp ground chipotle chili pepper
  • 1 tsp maple syrup

Instructions

  1. Put quinoa and kañiwa in a medium saucepan with vegetable broth, garlic and salt. Bring to a boil. Reduce heat and simmer covered for 15 to 20 minutes. Remove from heat and allow to sit covered for five more minutes.
  2. In a large bowl combine tomato, corn, jalapeno, chickpea, scallions, parsley and mint. Stir in diced avocado.
  3. In a blender combine lime juice, bean cooking liquid or olive oil, sea salt, pepper, garlic, chipotle chili pepper and maple syrup. Process until well blended.
  4. Combine quinoa, kañiwa and vegetable mixture. Toss with dressing and serve chilled or at room temperature.
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Do you have a favorite chick pea salad recipe you’d like to share?  I’d love to hear from you!

  • Matthew Booth

    I think your site is my new favorite food site! Quinoa is my favorite grain as I can't seem to find anything as healthy that doesn't send my GI tract into a day-long tailspin (Kashi Crunch anyone?). Thanks for posting all this stuff for us.

  • Wendy Polisi

    Awww…Thanks Matthew! I really appreciate your kind words!

  • Sharon

    I made the Chickpea Salad with Quinoa for dinner tonight. It is fantastic. I love the food site. Quinoa is my new favorite food. Have loved it every way I have tried.. If I love it so much, can it really be good for me? Finally a perfect food. Keep the recipes coming.

    • Wendy Polisi

      So glad you enjoyed it Sharon! I kinda like quinoa a lot too. :) Thanks so much for taking the time to let me know.