Fresh, vibrant meals have a way of making nourishment feel effortless. This fennel, quinoa, and toasted chickpea salad brings together plant-based protein, fiber-rich grains, and crisp greens for a bowl that feels both grounding and energizing. Light yet satisfying, it’s the kind of meal that supports steady energy, digestion, and overall wellness without weighing the body down.
With a balance of textures and nourishing ingredients, this salad works beautifully as a light lunch or a simple dinner. The toasted chickpeas add warmth and depth, while fennel and greens keep everything bright and refreshing. It’s a reminder that caring for your body can be both delicious and uncomplicated.
Ingredients:
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1/2 cup quinoa (dry)
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2 tbsp extra virgin olive oil
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1/4 cup almonds (coarsely chopped)
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1 cup chickpeas (cooked)
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1/4 tsp smoked paprika
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Sea salt & black pepper (to taste)
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1/2 bulb fennel (medium, thinly sliced)
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2 cups mixed greens
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3 tbsp green goddess salad dressing
Instructions:
1. Cook the quinoa
Prepare the quinoa according to the package instructions and set aside once done.
2. Toast the almonds
In a large non-stick skillet over medium-high heat, add the olive oil. Once warm, add the chopped almonds and toast lightly for about one minute.
3. Crisp the chickpeas
Add the cooked chickpeas to the skillet and sauté until golden and slightly crisp, about 3–5 minutes, stirring occasionally. Sprinkle in the smoked paprika, season with salt and pepper, and cook for another minute while stirring. Remove from heat.
4. Build the base
In a large bowl, combine the cooked quinoa, thinly sliced fennel, and mixed greens.
5. Assemble and serve
Divide the salad evenly between plates. Top with the warm chickpea mixture, drizzle with green goddess dressing, and sprinkle with toasted almonds. Serve and enjoy.
