Zesty Roasted Red Pepper, Quinoa, and Chickpea Salad

Our latest salad features chickpeas, quinoa, a seed medley (sesame, sunflower, pumpkin), shredded carrots, and a zesty roasted red pepper balsamic dressing.
*shredded carrots not pictured

Our greens of choice include:

• Baby leafy greens: mizuna, mustards, red cabbage, kale, micro onion, and micro radish

• Shoots: sunflower shoots, pea shoots 

Suggested salad additions:

• chickpeas

• shredded carrots 

• mixed quinoa

• sesame seeds

• sunflower seeds

• pepitas

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Roasted Red Pepper Balsamic Dressing
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Yields: 6 oz

Suggestion: Roast your own peppers at home with our roasted red pepper instructions.

Ingredients:

• 1/4 cup extra virgin olive oil

• 1/4 cup balsamic vinegar

• 1 tsp dijon mustard

• 1/2 clove garlic, finely minced 

• 1 Tbsp maple syrup 

• 1/4 tsp salt

• 1/2 tsp black pepper

• 1/2 roasted red pepper (2 oz)

• 1 tsp fresh thyme

Directions:

Add all ingredients into a blender and mix until smooth. We recommend using fresh thyme for best results.

Store in an airtight container in the fridge for up to 2 weeks.

Enjoy!

Photography, Food Styling, and Recipe Developed by Sara Thornton