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Fennel, Quinoa & Toasted Chickpea Salad

Servings: 2

  1. Cook the quinoa according to package directions.
  2. Meanwhile, add the oil to a large non-stick skillet over medium-high heat. Once warm, add the almonds and lightly toast them, about one minute.
  3. Add the chickpeas and cook until golden and crispy, about three to five minutes, stirring occasionally. Add the smoked paprika. Season with salt and pepper and cook for one more minute while stirring. Remove from the heat.
  4. In a large bowl, combine the quinoa, fennel, and mixed greens.
  5. Divide the salad evenly between plates. Top with the chickpea mixture, dressing, and almonds. Enjoy!
  • 1/2 cupQuinoa (dry)
  • 2 tbsps Extra Virgin Olive Oil
  • 1/4 cup Almonds (coarsely chopped)
  • 1 cup Chickpeas (cooked)
  • 1/4 tsp Smoked Paprika
  • Sea Salt & Black Pepper (to taste)
  • 1/2 bulb Fennel (medium, thinly sliced)
  • 2 cups Mixed Greens
  • 3 tbsps Green Goddess Salad Dressing