Apples and Honey Chickpea Quinoa Salad
A little sweet, a little crunchy, you may not be able to wait until Rosh Hashanah to enjoy this fall Apples and Honey Chickpea Quinoa Salad!
Recipe by Amy Kritzer on August 21, 2018
Prep time: PT15M
Cook time: PT2M
Total time: PT17M
Rating
4.84 stars (6 reviews)
Keywords
Apples, Apples and Honey, Gluten Free, Pomegranate, Quinoa, Rosh Hashana, Rosh Hashanah, Rosh Hashanah Recipes, Salad, VeeTee, Vegetarian, Walnuts
Ingredients
- For Salad:
- 1 package of VeeTee Wholegrain & Quinoa Rice (1.5 cups)
- 1 1/2 cups cooked chickpeas
- 1/4 cup sliced green onion (green parts)
- 2 cups arugula
- 1 Granny Smith apple (half diced and half sliced)
- 1/4 cup chopped walnuts
- 1/4 cup pomegranate arils
- For Honey Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- Juice from 1 lemon
- 1 teaspoon ground cumin
- Salt and pepper to taste
Steps
- Make the rice according to the package directions- pierce the film and microwave for two minutes. Stir and let cool slightly.
- Meanwhile make the dressing. Mix together all the ingredients with a whisk in a medium bowl.
- Place the rice in a large bowl and mix in chickpeas, green onion, arugula, diced apple, walnuts and pomegranate.
- Toss in dressing, top with sliced apples and serve immediately!
- Make ahead tips: you can make the rice and dressing two days before serving. Keep refrigerated.
