A hearty soup we’ve made over and over again.
Here is a seasonal recipe combining the last of the summer fruit season with the beginning of the winter one. I really like the sweetness the ripe figs add to this salad but if you’re unlucky enough to live in a place where figs are no longer available, you can add some fig jam to the dressing or just skip the figs altogether.
The main sources of protein in this salad are the quinoa and pecans. I try to time it so that both the quinoa and the pecans are still warm by the time they go in the salad. We prep the fruit and vegetables while the quinoa is on the stove, the pecans go in to the oven just before the quinoa is ready to rest and we toss and dress the salad as the pecans cool.
One of our quick, go-to meals when we’re feeling lazy is some version of this salad. This particular version is vegan. Its large amount of protein from the chickpeas and sunflower seed kernels should satisfy omnivores as well. We add just a simple dressing and we don’t add a lot of it. The cherry tomatoes, ripe avocado, and grated carrot and beet add a lot of flavor on their own.
We add a whole can of chickpeas because we never remember to use the rest of the chickpeas when we use only half. But it’s really quite a lot of chickpeas. If you soak your own or if you’re better at remembering to use the things that end up in your fridge, you could easily halve the amount in the recipe and still have a satisfying meal.
We prepare everything that goes in the salad while the oven is preheating and while the chickpeas are in the oven so the salad is pretty much ready to eat by the time the chickpeas are ready to come out of the oven.
This recipe, too, has in part been adapted from my cooking bible, The Smitten Kitchen Cookbook. The crisped chickpeas are adapted from the book and their recipe is also available on the Smitten Kitchen blog.