Gluten and dairy-free quinoa salad

Strawberry Mint Chickpea Salad

Dr. Kimberley O'Brien Entrées & Sides, Salads 12 Comments

This chickpea salad is packed with both nutrition and flavour! It’s filling enough to serve as a meal on it’s own yet also makes for a delicious side to veggie burgers or grilled chicken. Since it’s dressed ahead of time this quinoa and chickpea salad is a fabulous meal to bring along for a camping trip, a summer picnic or your next adventurous road trip!

Nothing beats the sweet and refreshing taste of strawberries combined with tangy balsamic vinaigrette, fresh garden veggies, cooling mint leaves and nourishing chickpeas. The dressing isn’t your typical vinaigrette and is instead rich and creamy because of the addition of heart-healthy avocado.

Chicken Fajitas

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This chickpea salad is packed with nutrition and flavour! It’s filling enough to serve as a meal on it’s own yet also makes for a delicious side to veggie burgers or grilled chicken. Since it’s dressed ahead of time this quinoa and chickpea salad is a fabulous meal to bring along for a camping trip, a summer picnic or your next adventurous road trip!

Strawberry Chickpea Salad with Mint and Creamy Balsamic Dressing - Vegan and Gluten-Free!

Nothing beats the sweet and refreshing taste of strawberries combined with tangy balsamic vinaigrette, fresh garden veggies, cooling mint leaves and nourishing chickpeas. The dressing isn’t your typical vinaigrette and is instead rich and creamy because of the addition of heart-healthy avocado.

Strawberry Mint Chickpea Salad - Gluten free and Vegan!

This chickpea salad is a cancer fighting powerhouse! It contains antioxidant rich purple cabbage and vitamin-packed broccoli sprouts, both of which are plentiful in the nutrients involved in detoxification and the metabolism of harmful estrogens. Cruciferous vegetables like cabbage and broccoli contain sulforaphane, which is a compound that increases our bodies phase-2 liver enzymes. This means that a diet rich in sulforaphane increases your body’s ability to metabolize chemicals, toxins and hormones while relieving inflammation and supporting your overall health. Broccoli sprouts are an especially potent source of sulforaphane and contain up to 100 times more of this powerful compound than regular broccoli! You can find them at most health food stores and at many grocery stores next to the Alfalfa or bean sprouts. If you’re not able to find them where you live, you can substitute any other sprouts in their place for this recipe.

I used the TruRoots sprouted organic quinoa and ancient grain medley for this recipe, which includes white and red quinoa, buckwheat and millet. Alternatively you may combine equal parts of those grains to create your own blend or simply use quinoa alone.  Feel free to experiment to create your own delicious blend!

TruRoots Quinoa Ancient Grain Blend

I created this recipe to take part in a Canadian Food Creatives collaboration with ten other food bloggers and I encourage you to check out their recipes below!  The theme of all recipes is “fresh from the garden”.  This is a great way to come across other food blogs you may enjoy!  Although not all of the recipes are gluten and dairy-free, the majority are and for the others you may be able to modify the ingredients. Thank you to Cassie at The Crumb Kitchen for hosting this collaboration!

 

10 Garden-fresh summer dishes

Check out the other recipes from the Canadian Food Creatives collaboration!


I hope you enjoy this fresh and tasty Strawberry Mint Chickpea Salad and that it fuels you on your next adventure!  Please comment below or take a photo and tag #healthyliferedesign on Facebook, Twitter or Instagram so I can see how it turns out!

 

Enjoy!



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Strawberry Mint Chickpea Salad
This chickpea salad is packed with both nutrition and flavour! Enjoy the sweet and refreshing taste of strawberries combined with tangy balsamic vinaigrette, fresh garden veggies, cooling mint leaves and nourishing chickpeas. The dressing isn’t your typical vinaigrette and is instead rich and creamy because of the addition of heart-healthy avocado. Enjoy!

Servings: 6 large salads
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Chickpea Salad
  1. 3 ½ cups cooked quinoa/buckwheat (I used TruRoots Quinoa Ancient Grain Medley)
  2. 3 cups purple cabbage, chopped
  3. 1 cup red onion, minced
  4. 3 green onions, chopped
  5. 15 strawberries, sliced
  6. 1 cup broccoli sprouts
  7. 1 small avocado, chopped
  8. 1 540ml can chickpeas (approx. 2 cups)
  9. ¾ cup flaked almonds
  10. 1/3 cup dried currants
  11. 2/3 cup mint, chopped
Creamy Balsamic Dressing
  1. 1/3 cup balsamic vinegar
  2. ½ cup avocado oil
  3. ¼ cup avocado (approx. ½ of a small avocado)
  4. ¼ cup water
  5. 1 tbsp raw, unpasteurized honey
  6. 1 tbsp Dijon mustard
  7. ¼ tsp black pepper
  8. ¼ tsp Herbamare or sea salt.
Instructions
  1. Cook quinoa blend as per package instructions and set aside to cool.
  2. Combine all salad ingredients (including quinoa blend) in a large bowl and stir to combine.
  3. Add all dressing ingredients to a small blender and process on high until smooth.
  4. Add dressing to the salad and stir to combine. Salad may be dressed in advance and stays fresh for up to 3-4 days in the fridge.
Ingredient Info
  1. Dairy-Free, Gluten-Free, Egg-Free, Soy-Free, Corn-Free, Vegan
Healthy Life Redesign https://www.healthyliferedesign.com/
 

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Strawberry Mint Chickpea Salad - Perfect for a picnic, camping or a road trip! Also makes a delicious gluten and dairy-free packed lunch!

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Recipe created by:

Dr. Kimberley O'Brien

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Dr. Kimberley O'Brien is a Naturopathic Doctor with a medical practice in Nelson, BC. She is the founder of Healthy Life Redesign and creator of the Elimination Diet Meal Plan online program. Her mission is to help you own your health and live a life you love!


Comments 12

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  2. Beautiful salad with some great information. Enjoyed reading your post. The salad looks spectacular …I am sure the taste is out of this world! Thanks for sharing 🙂

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