Crispy Quinoa + Chickpea Salad

Welcome Back to Episode 19 of Greek Blue Zone—a series where I share recipes for longevity. Today we’re making a Crunchy Chickpea + Organic Quinoa Salad with the best pear + fennel slaw.

We are learning more and more about the 5 known blue zones every day! What we do know is that meals filled with nutritious, homegrown vegetables, pesticide-free grains, and homemade yogurt are believed to increase your longevity and lower rates of chronic diseases. This meal is inspired by the Greek way! Creating the perfect setting to sit down with your family and share stories about your day! Inspired by the idea of sharing, chatting, laughing, being together in wholesome love and eating till you are 80% full. I think you are going to love this recipe!

Here’s the full recipe:

Ingredients:

For the quinoa,

1 cup dry quinoa, cooked
3 garlic cloves, pressed
1 tsp salt
1/2 tsp pepper
1/4 tsp chili flakes
1/4 cup olive oil
juice of 1 lemon
zest from 1 lemon

For the chickpeas,

19oz can chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper

For the pear fennel salad,

2 ripe pears, sliced thin (about 1 1/2 cups)
1 large fennel, sliced thin
2 tbsp fresh minced parsley
2 tbsp fresh minced cilantro
1/2 cup chopped walnuts
3 tbsp olive oil
3/4 tsp salt
1/4 tsp pepper
2 tbsp red wine vinegar
1 cup plain Greek yogurt

Instructions:

Preheat the oven to 425F and line two large baking sheets with parchment paper.

For the quinoa,

Cook the grains according to package instructions. Set aside.
After the quinoa is cooked, add it to one of the baking sheets along with the pressed garlic, salt, pepper, chili flakes, olive oil, lemon juice and lemon zest. Toss to combine and then flatten out into a single layer on the pan. Bake for 30-35 minutes or until the quinoa is starting to crisp up. Set aside when done.

For the chickpeas,

To another large sheet pan lined with parchment paper add the drained/rinsed chickpeas, olive oil, salt and pepper. Toss to combine and bake for 20-25 minutes or until crispy *if it fits in the oven while the quinoa is baking, add this pan to the oven at the same time* Set aside when done.

For the pear fennel salad,

Assemble the pear salad by making the dressing – whisk together the olive oil, red wine vinegar, salt and pepper. To a medium bowl add the sliced pear, sliced fennel, parsley, cilantro and walnuts. Toss with the dressing.

Assemble the final dish,

Finally, assemble the final dish – on a large serving platter or bowl spread the Greek yogurt on the bottom and then top with the baked grains and finally the pear-fennel salad.

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