SPRING SNAPPY CHICKPEA SALAD
We’ve been waiting for spring to arrive literally all year, and now that it’s finally here, we’re celebrating with the yummiest, crispiest, snappiest salad made with our friends from Nour and @mackenziereid.
Crispy Snappy Spring Salad
Serves 2-4
Ingredients:
- 2 cups pre-cooked quinoa
- 1 15 oz. can chickpeas, rinsed and drained
- 4 tablespoons algae cooking oil
- 1 tablespoon dried dill
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- Salt and pepper, as needed
- 1 lb sugar snap peas, trimmed and thinly sliced lengthwise
- 1/2 lb green beans, trimmed and sliced on the bias
- 5 breakfast radishes, thinly sliced into rounds
- 2 Persian cucumbers, thinly sliced on the bias
- 1 green onion, thinly sliced on the bias
- 1 small bunch fresh mint leaves, removed from stems
- 2-4 tablespoons Nour lemon caper dressing
- Zest of one lemon
Directions:
1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Place chickpeas in a small bowl, and toss with 2 tablespoons of algae cooking oil, dried dill, marjoram, and thyme, salt and pepper. Once your oven is heated, roast chickpeas for 20-30 minutes until dry and crunchy, using a spatula to turn the chickpeas halfway through.
3. Heat the remaining two tablespoons of algae cooking oil in a small pan over medium-high heat. Once heated, add the cooked quinoa. Fry the quinoa for 10-15 minutes, until browned and crisp. Add salt and pepper to taste.
4. Prepare the green beans. Bring a small pot of salted water to a rolling boil. Blanch the green beans by dropping them into the boiling water for 3-5 minutes and then immediately plunging them into cold water or ice water.
5. In a large mixing bowl, combine the green beans, sugar snap peas, radish, cucumbers, mint leaves, and green onion. Pour a few hefty tablespoons of Nour Lemon Caper dressing over the veg and toss to coat.
6. To serve, top the dressed salad with crispy quinoa, roasted chickpeas, and lemon zest.
