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.
Lemon & Dill
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 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!
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…
- ½ cup dry quinoa – (Soak overnight ahead of time)
- 1½ cup water
- 1 ½ cup spinach
- ½ 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
- 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
- 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.
In love and health,