Quinoa, Roasted Chickpea & Sorrel Salad with Creamy Herb Dressing – Christiann Koepke
This salad is picnic ready! It’s hearty and filling with the quinoa, chickpeas and avocado, and boasts a refreshing finish thanks to the creamy herb dressing. All the flavors pair perfectly, allowing the bright dill in the herb dressing to really shine.
Salad
- 1 ⅓ cup red quinoa
- 1 can chickpeas rinsed and drained
- Sorrel two small handfuls (or sub spinach)
- ½ cup microgreens
- Pickled onions
- 1 whole avocado sliced
- 1 small bunch fresh cilantro
- 2-4 tablespoons feta cheese
- Sumac spice to taste
Creamy Herb Dressing
- Makes ¾ cup or 6 oz.
- ¼ cup Maple Hill organic whole milk
- 3 T. Maple Hill organic blended plain yogurt
- ¼ cup + 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh chives
- ½ cup packed fresh dill leaves
- 1 garlic clove roasted
- Salt and Pepper to taste
- Preheat oven to 450 degrees. Spread rinsed and drained chickpeas on baking sheet. Drizzle with olive oil and sprinkle with sea salt. Roast for 18-20 minutes until lightly browned.
- Layer each ingredient in jar in the order listed above.
- Some measurements are provided, and some are by preference. Get creative, pack up and head out!
Prepare Dressing
- In a blender or food processor, pulse the Maple Hill organic whole milk, yogurt, roasted garlic, and vinegar until smooth.
- With motor running, gradually drizzle in oil and puree just until emulsified.
- Add fresh chives and fresh dill and pulse again, just until herbs are slightly chopped.
- Season with salt and pepper to taste.
- Enjoy. Store leftovers in airtight container for up to 7 days.