By michelle s
In a large mixing bowl, combine the cooked quinoa, rinsed chickpeas, and cubed roasted sweet potato.
Finely chop the fresh parsley and add it to the mixing bowl with the quinoa, chickpeas, and sweet potato.
In a small bowl, whisk together the tahini, lemon juice, olive oil, salt, and black pepper to create the dressing.
Pour the tahini dressing over the quinoa mixture and gently toss to ensure everything is evenly coated.
Taste and adjust the seasoning with more salt or pepper if needed.
Serve the salad immediately or let it chill in the refrigerator for 10 minutes to allow the flavors to meld. Enjoy!
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This Salad Vegetarian recipe is ready in 20 minutes and features cooked quinoa, canned chickpeas, roasted sweet potato and other delicious ingredients. Contains 350 calories total.
In a large mixing bowl, combine the cooked quinoa, rinsed chickpeas, and cubed roasted sweet potato.
Finely chop the fresh parsley and add it to the mixing bowl with the quinoa, chickpeas, and sweet potato.
In a small bowl, whisk together the tahini, lemon juice, olive oil, salt, and black pepper to create the dressing.
Pour the tahini dressing over the quinoa mixture and gently toss to ensure everything is evenly coated.
Taste and adjust the seasoning with more salt or pepper if needed.
Serve the salad immediately or let it chill in the refrigerator for 10 minutes to allow the flavors to meld. Enjoy!
Calories per Serving: 350
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