Ingredients

  • 1½ teaspoons allspice
  • 2 (15 oz) cans of chickpeas, rinsed and drained
  • Generous pinch of cayenne pepper
  • 1 batch spiced chickpeas + quinoa
  • 1 medium cucumber, peeled and chopped into bite-sized pieces
  • 1 garlic clove, minced (or grated)
  • 1 pint grape tomatoes, halved
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/3 cup chopped pitted kalamata olives
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • ¼ cup uncooked white quinoa
  • ½ cup thinly sliced red onion
  • 2 romaine hearts, chopped
  • Pinch of salt
  • ¼ teaspoon sea salt
  • 3 tablespoons tahini
  • 1 - 2 tablespoons finely chopped tarragon

Ready In 10 Minutes

Servings: 4

Cooking Instructions

Step 1

  • For the dressing, in a small bowl, whisk together the tahini, lemon juice and 2 tablespoons of water.
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Step 2

  • Whisk in garlic, tarragon and salt.For the salad, in a large bowl, toss together the romaine, cucumber, tomatoes, olives and onion.
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Step 3

  • Add dressing and toss to coat.

Step 4

  • Serve into bowls and top with warm spiced chickpeas.
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Step 5

  • Whisk together the spices in a small bowl.Pat the chickpeas dry with a paper towel and remove and skins that may have fallen off.
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Step 6

  • Put them in a large resealable plastic bag with 1 teaspoon of oil and shake until coated.
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Step 7

  • Add in spice mixture and shake again.In a 12-inch nonstick skillet (I have a ceramic one and LOVE it), heat the remaining oil over medium-high heat.
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Step 8

  • Add the chickpeas and quinoa, and saute, shaking the pan occasionally, until they are browned and crispy.
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Step 9

  • Serve on top of salad and enjoy!