- Prep Time: 15 mins
- bake Time: 50 mins
- Total Time: 1 hr, 5 mins
Ingredients
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1/2 cup Anthony's Organic White Quinoa
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1 cup water, to cook the quinoa
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1/2 cup Anthony's Organic Dried Chickpeas, Anthony’s Goods Dried Chickpeas, soaked for 24 hours in plenty of water
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½ tsp baking soda
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1 cup Anthony's Organic Pumpkin Seeds
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1 cup couscous, prepared according to package instructions
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1 yellow bell pepper, chopped
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1 red bell pepper, chopped
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1 cup edamame
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1 cup kidney beans
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1 cup sweet corn
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1 red onion, chopped
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2/3 cup extra virgin olive oil
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1/3 cup apple cider vinegar
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1/3 cup honey or maple syrup
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2 tsp Dijon mustard
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1 tbsp Anthony's Organic Black Chia Seeds
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1 tsp salt, more to taste
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1/2 tsp freshly ground black pepper
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Instructions:
- To prepare the chickpeas: Soak the chickpeas for 24 hours and drain them before adding them to a medium pot with plenty of water and the baking soda. Bring to a boil then reduce to a simmer and cook until the chickpeas are tender (about 30-35 mins). Drain the water and let the chickpeas cool completely.
- To make the quinoa: Add the quinoa and 1 cup water to a medium pot. Bring it to a boil and reduce to a simmer. Cook until all of the water has been absorbed and the quinoa is soft and fluffy.
- Prep the rest of your salad ingredients. Add them to a large bowl.
- In a medium bowl, whisk together all of the dressing ingredients: olive oil, apple cider vinegar, honey, Dijon mustard, chia seeds, salt and pepper.
- Toss the salad with the dressing and enjoy.
