Fresh Radish Chickpea Salad

Wellll, today’s Monday, and I know we all dread getting out of our cozy beds. So, for lunch today, I decided to try something new to give myself some motivation to look forward to the rest of the day. This weekend, my mom brought me some fresh produce from a local farmer’s market – I got tons of radish, collard greens, dandelion, kale, spinach, carrots, and tomatoes. I plan on experimenting a lot this week with my new diet plan. And, I started today! My goal is to focus on having a protein, a whole grain/starch, and fresh vegetables with herbs in every meal. For today’s lunch, I choose my favorite grain (quinoa) and fresh chickpeas as my base for the salad. The toppings included some radish, tomatoes, collard greens, and parsley leaves all topped with a delicious, but simple balsamic vinegar dressing. I have to say that this salad not only look delicious, but also tasted delicious. On top of it all, it’s full of great protein, whole grain, fiber, and vitamin sources! Plus, quinoa is a complete protein, perfect for all of you vegans and vegetarians who know how difficult it is to find complete protein sources without mixing up different ingredients! I hope you like it as much as I did! It’s a really simply recipe – just chop and cook all of the ingredients ahead of time, mix together in a bowl, swirl in the balsamic vinegar, and eat cold (or warm if you prefer)! I ate this, as I said, for my lunch entree, but you can even split the serving up into 2 and enjoy as a side salad to any meal or an afternoon snack! It’s packed with several nutrients so it’s perfect for any time of the day.


The Recipe

Yields 1 Serving main dish (or 2 Servings side dish)

Serving Size: 3 cups of salad

1/2 cup cooked quinoa

1/2 cup cooked chickpeas (garbanzo beans)

1 cup collard greens, chopped or diced

5 cherry or grape tomatoes

2 large radishes, diced or 1/2 cup radish, diced

2 tbsp parsley leaves, chopped

1 tsp turmeric powder

1/2 garlic clove, shredded or 1 tsp garlic powder

1 – 2 tbsp balsamic vinegar

1/4 – 1/2 tsp salt



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