This was what was in my lunch box today.
It’s another travel-friendly salad that keeps well when made and dressed a few hours in advance – the chard, in particular, really benefits from some marinating.
It’s kind of a bastardized version of tabbouleh – with refreshing parsley and cucumber, and the quinoa standing in for bulgur. I have dreams of topping this salad with crispy, spicy falafel – but alas, it was not in the cards for today. Instead, we have chickpeas and some feta for a salty flourish.
I added toasted coconut flakes because I’m addicted to them. True Life: I’m a toasted coconut flake fiend. Yup. But here they add a nutty sweetness and a little crispy-crunch factor that works surprisingly well.
And the pomegranate. The pomegranate brings that tart crunch and a sassy pop of pink – it totally makes this salad a babe.
It’s all topped off with a honey lemon dressing that highlights the zesty parsley and salty feta.
Chard, Quinoa, Chickpeas and Pomegranate
– 3 cups Swiss chard, cut into thin ribbons
– 1/2 cup chickpeas
– 1/2 cup cooked quinoa*
– 1 small cucumber, pealed and diced
– 1/4 cup chopped parsley
– 1/4 cup crumbled feta
– 2 tablespoons pomegranate seeds, divided
– 1-2 tablespoons toasted coconut flakes, for garnish (optional)
Honey Lemon Dressing
– juice from 1 lemon
– 1 tablespoon honey
– 3 tablespoons oil of your choice
– pinch of salt
Whisk together ingredients in a small bowl or combine ingredients in a jar with a lid and shake well.
Combine the first 6 ingredients and 1 tablespoon of the pomegranate seeds in a bowl. Pour dressing over this and mix well to combine.
Let sit covered in the fridge for at least 1 hour. Top with remaining pomegranate seeds and toasted coconut to serve.
To cook quinoa: Place 1/2 cup dry, rinsed quinoa in a medium saucepan with 1 cup water or vegetable broth. Bring to a boil and reduce to a simmer. Cook covered for 10-15 minutes until all the liquid is absorbed and quinoa is puffed. Let stand covered for 5 minutes. Fluff with a fork and serve. Makes 1 cup.