Megan’s Meat-Free Monday: Quinoa With Kale And Fried Garbanzo Beans

(VEGAN RECIPE) I’m taking it easy on you for this week’s Meat-free Monday challenge. This simply prepared meal takes a little amount of prepping and an even smaller amount of cooking. The fried garbanzo beans add the perfect amount of crunch! They also make great snacks all by themselves. I prefer to eat this salad right after it’s made, but it tastes great at room temperature and even cold. It’s filling enough for a main dish, but is also a great side. 

For this particular salad I used and Asian inspired dressing, but you can switch up the vinaigrette to whatever you are in the mood for. Balsamic, dijon, and lemon works wonderful also. 

Fried Garbanzo Beans

• 1 can garbanzo beans, drained, rinsed
• 1 T. neutral oil, like safflower
• 1/4 t. salt, to taste
• 1/8 t. spice mix (I used Chinese Five Spice Powder)

Preheat oven to 350F. After you have drained and rinsed garbanzo arrange them in a single layer on a cookie sheet. Use a paper towel to dry them. A few of the skins might come of just discard them. They won’t hurt anything they just might get a little too crispy. Once garbanzos are dried toss with oil. Bake for 30-40 minutes until golden brown. They will get crispier as they cool. Add desired amount of salt and your favorite spice mix. Enjoy by themselves or with a salad. 

Quinoa Salad With Kale

• 1 1/2 C. quinoa 
• 3 C. water, or veggie stock
• 1 bunch kale, rinsed, cut into 1″ strips
• 2 C. shredded cabbage, optional

Miso Ginger Dressing 

• 3 T. tamari or soy
• 1 T. water
• 1 t. light miso
• 2 T. pickled ginger
• 2 T. lemon juice
• 1 clove garlic
• 1 t. agave, optional
• Pepper 

Process all ingredients together. Add pepper to taste. 

More Megan’s Meat-Free Monday Recipes:

Megan’s Meat-Free Monday Recipes: Memorial Day BBQ

 Megan’s Meat-Free Monday Recipes: Fennel Seed Scramble With Potatoes

 Megan’s Meat-Free Monday Recipes: Carrot Ginger Soup

 Megan’s Meat-Free Monday Recipes: Tangy BBQ Tofu

Megan’s Meat-Free Monday Recipes: Zucchini Pasta In Sun-Dried Tomato Sauce

Megan’s Meat-Free Monday: Hearty Black Bean Chili 

Megan’s Meat-Free Monday: Chilaquiles Con Crema

Megan’s Meat-Free Monday: Chocolate Chip Cookies

Megan’s Meat-Free Monday: Guide To Easter

Megan’s Meat-Free Monday: Choco-Choco Muffins

Megan’s Meat-Free Monday: Empanadas With Chipotle Cream

Megan’s Meat-Free Monday: Curried Cauliflower Orzo

Megan’s Meat-Free Monday Edition: Buddha Bowl