Quinoa & Chickpea Salad with Roasted Garlic Dressing

pickuplimes.com

Jody

subheading: INGREDIENTS: Salad:

2 cups (370g) cooked quinoa*

1 cup (165g) cooked chickpeas**

2 red bell peppers (we used 1 red and 1 yellow)

1 medium-sized tomato, seeded and chopped

⅓ cucumber, diced

¼ cup (30g) dried cranberries

¼ cup (about 13 to 15) kalamata olives, pitted and chopped

1 sprig green onion, thinly sliced

½ cup (70g) roasted almonds, coarsely chopped

subheading: INGREDIENTS: Dressing:

2 lemons, juiced

2 Tbsp (30 mL) olive oil

1 head of garlic (about 8 cloves)

1 Tbsp (15 mL) tahini (sesame seed paste)

1 tsp (5 mL) sodium-reduced soy sauce

1 tsp (5 mL) balsamic vinegar

1 tsp onion powder

Salt and pepper to taste

Directions at pickuplimes.com

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