Quinoa, Chickpea and Cranberry Salad with Feta

Three years ago I quit posting to this blog for two reasons. One, I was creatively burnt out and writing content and producing photography on a frequent basis became difficult. Two, I stopped eating sugar (*gasp*). And, when your blog is named Chic & Sugar, it’s sort of hard to just quit sugar.

Fast forward to a couple of months ago. I am 20-something weeks pregnant with my third child and I realize that my family is going from small to big. It’s funny how just one more kid can make you feel that way. Suddenly, I am picturing my kids all grown up, coming over to my house to celebrate various holidays with their families. And the thought of entertaining everyone makes me happy. And then I realize that even if I don’t eat that much sugar or many sweets, making food and hosting others makes me really happy.

So, long story short. I don’t eat a lot of sugar, but I like baking. What do I eat? Well, this quinoa, chickpea and cranbery salad is a perfect example of something that my husband would enjoy on a frequent basis. It’s an easy-to-make salad and the blend of flavors and textures is perfect.

A couple of herbs/veggies are thrown into this salad for some added flavor. I love using my herb scissors to easily cut them into the salad.

I added feta to this salad to give it a bit of a salty profile, but other cheeses could work here. Also, pistachios or walnuts could be thrown in for a little crunch.

This salad can be served warm, but I like it best when the ingredients have a chance to mingle in a bowl in the fridge for a little while.

While not the prettiest recipe you’ll find around here, it’s a nice break from the sugary treats (nevermind the dried cranberries!). Enjoy!

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Quinoa and Cranberry Salad with Chickpeas and Feta

  • Author: Kimberly
  • Prep Time: 5
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
Scale

Ingredients

For salad:

  • 1 cup cooked quinoa
  • 1/4 cup chopped green onion
  • 1/4 cup chopped basil
  • 1 15 oz. can unsalted chickpeas, drained
  • 1/4 cup dried cranberries
  • 1/2 cup crumbled feta
  • 3 tablespoons chopped walnuts or pistachios

For dressing:

  • 2 tablespoons apple cider vinegar
  • 2 tablespoon extra virgin olive oil

Instructions

  1. Cook quinoa. See here for insight on how to cook the perfect quinoa. Place aside until cool.
  2. When quinoa is cool, stir in green onion, basil, chickpeas, and cranberries.
  3. In a small bowl, whisk olive oil and apple cider vingear. Pour into salad and toss.
  4. Sprinkle with feta and chopped nuts.

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