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Vegan Chopped Salad with Spiced Chickpeas

Author - Alyssa Rimmer

VEGAN CHOPPED SALAD with a tarragon tahini dressing and warm spiced chickpeas!

There's nothing more refreshing that a crisp, cool salad on a hot summer day!

We've been having a bit of a heat wave around here, so all I've been finding myself craving for lunch and dinner is big salads. With temperatures creeping up to the 90s, this vegan chopped salad was a total lifesaver. It's filled to the brim with fresh veggies, has the dreamiest creamy dressing and it's packed with plant-based protein.

Eating in the Middle -- a brand new cookbook from Andie Mitchell

I'm so excited to share this salad recipe with you today because it's actually from my friend Andie Mitchell's brand new cookbook, Eating in the Middle. You might know Andie for her New York Times best selling memoir, “It Was Me All Along“. It's an emotional, through-provoking and beautiful book about Andie's life and her relationship with food. She actually lost 135 pounds and has been able to keep it off!

I'm grateful to call Andie a friend: she's warm, caring and has an infectious laugh. And she's a genius in the kitchen and is amazing at coaxing out intense flavor in dishes, yet still keeping them simple.

And I love her approach: mostly wholesome. This cookbook has something for everyone: easy breakfasts, light salads, simple dinners and decadent desserts.

An AMAZING vegan chopped salad with tons of veggies, warm chickpeas and a tarragon tahini dressing!

As I was flipping through the recipes, this chopped salad immediately caught my eye. If not for the salad itself, the tarragon-tahini dressing and spiced chickpeas made it clear. This salad? You alllll need it!

An AMAZING vegan chopped salad with tons of veggies, warm chickpeas and a tarragon tahini dressing!

This naturally vegan chopped salad is so easy to make, healthy and absolutely DELICIOUS!

I kept everything the same about this recipe except for three things:

  • no feta since I'm dairy-free
  • no parsley since Matt's not a fan
  • added in some quinoa with the chickpeas for extra protein

This vegan chopped salad is SO GOOD -- topped with a tarragon tahini dressing and warm spiced chickpeas!

This was one of the best salads I have in a long time! The combination of vegetables was amazing: crunchy cucumbers, crisp romaine, juice tomatoes, salty olives and spicy onions. And then that tarragon tahini dressing? Oh my gosh, so good!

How to make the perfect warm chickpeas -- tossed in a bag with a little oil, tons of spices and then sauteed in a pan. Simple, easy, DELISH!

How to make the perfect warm chickpeas -- tossed in a bag with a little oil, tons of spices and then sauteed in a pan. Simple, easy, DELISH!

The chickpeas were also a star of the show. I loved the way she marinated them in a zip lock bag and loved that they were slightly warm. The spices she used on them were unexpected, yet totally awesome at the same time. I would have never in a million years thought to combine cardamom, allspice and cayenne with a Greek inspired salad.

I'm telling you guys, this girl knows what she's doing! I highly recommend that you check out her cookbook – it's loaded with recipes for all tastebuds and may of them can be adapted to a variety of food allergies. You're going to love it!

My favorite salad for the summer -- vegan chopped salad with a tarragon tahini dressing AND warm chickpeas!

Your turn…

What's your go-to summer meal? I'm looking for recipes to test out over the next few months and would love to hear what your favorites are! Let me know in the comments below and make sure to tag @simplyquinoa and @andiemitchell on Instagram if you end up giving this recipe a try!

xo Alyssa

My favorite salad for the summer -- vegan chopped salad with a tarragon tahini dressing AND warm chickpeas!

vegan chopped salad with spiced chickpeas
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Vegan Chopped Salad with Spiced Chickpeas

There's nothing more refreshing that a crisp, cool salad on a hot summer day!

Course Main Course, Salad
Cuisine American
Keyword chickpeas, vegan salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 138 kcal
Author Alyssa Rimmer

Ingredients

  • for the dressing:
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove minced (or grated)
  • 1 - 2 tablespoons finely chopped tarragon
  • Pinch of salt
  • for the salad:
  • 2 romaine hearts chopped
  • 1 medium cucumber peeled and chopped into bite-sized pieces
  • 1 pint grape tomatoes halved
  • 1/3 cup chopped pitted kalamata olives
  • 1/2 cup thinly sliced red onion
  • 1 batch spiced chickpeas + quinoa

Instructions

  1. For the dressing, in a small bowl, whisk together the tahini, lemon juice and 2 tablespoons of water. Whisk in garlic, tarragon and salt.
  2. For the salad, in a large bowl, toss together the romaine, cucumber, tomatoes, olives and onion. Add dressing and toss to coat.
  3. Serve into bowls and top with warm spiced chickpeas.

Recipe Notes

Recipe from Eating in the Middle by Andie Mitchell

Nutrition Facts
Vegan Chopped Salad with Spiced Chickpeas
Amount Per Serving
Calories 138 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 266mg 11%
Potassium 655mg 19%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 5g
Protein 4g 8%
Vitamin A 121.6%
Vitamin C 32.5%
Calcium 8.7%
Iron 11.9%
* Percent Daily Values are based on a 2000 calorie diet.
vegan chopped salad with spiced chickpeas
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Spiced Chickpeas + Quinoa

Delicious and filling

Course Main Course, Side Dish
Cuisine American
Keyword chickpeas, spiced
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 250 kcal
Author Alyssa Rimmer

Ingredients

Instructions

  1. Whisk together the spices in a small bowl.
  2. Pat the chickpeas dry with a paper towel and remove and skins that may have fallen off. Put them in a large resealable plastic bag with 1 teaspoon of oil and shake until coated. Add in spice mixture and shake again.
  3. In a 12-inch nonstick skillet (I have a ceramic one and LOVE it), heat the remaining oil over medium-high heat. Add the chickpeas and quinoa, and saute, shaking the pan occasionally, until they are browned and crispy. Serve on top of salad and enjoy!
Nutrition Facts
Spiced Chickpeas + Quinoa
Amount Per Serving
Calories 250 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 738mg 31%
Potassium 374mg 11%
Total Carbohydrates 36g 12%
Dietary Fiber 10g 40%
Protein 12g 24%
Vitamin A 1.1%
Vitamin C 0.6%
Calcium 8.9%
Iron 19.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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This vegan chopped salad is SO GOOD -- topped with a tarragon tahini dressing and warm spiced chickpeas!

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  1. Surely the quinoa in thie recipe is not uncooked? Recipe indicates that the chickpeas and quinoa were added to the frying pan.
    I’d like to make this recipe but not sure about the quinoa.

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