Quinoa Chickpea Salad With Blackberries & Candied Pepitas

Every bite is so satisfying!

"Love that this has a bit of everything."

- Lynn

• Quinoa • Kosher Salt • Pepitas • Honey • Chickpeas • Blackberries • White Wine Vinegar • Dijon Mustard


Watch the video tutorial for full step-by-step instructions!


You’ll discover a myriad of exciting flavors and textures in this quinoa chickpea salad with candied pepitas, blackberries, apricots, and feta cheese.

In medium saucepan, bring quinoa, water, and salt to a boil. Reduce heat to maintain gentle simmer. Simmer, uncovered, about 15 to 20 minutes, or until water is nearly absorbed.


Cover and let steam for 5 minutes. Uncover and fluff with a fork. Spread on rimmed baking sheet to cool. Omit this step if you already have cooked quinoa.


Meanwhile, toast pepitas. In medium sized skillet, mix pepitas with 1 tablespoon honey, 1 teaspoon olive oil, and a dash of cayenne pepper.


Over medium low heat and stirring frequently, toast pepitas until golden, about 12 minutes. Immediately remove from heat, and spread out on a plate lined with parchment paper to cool.


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