Judy V's Lightened up Chickpea, Quinoa, and Sweet Potato Salad

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“A healthy variation of Aunt Judy V's salad.”

Ingredients Nutrition


  1. Combine vinegar, dijon, honey, garlic, pepper, and 1.5 tsp oil in a food processor or blender and blend until smooth. Set aside.
  2. Bring quinoa and 3/4 cup cold water in a medium saucepan and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until tender. Remove from heat, let stand 5 minutes, then fluff with a fork. Set aside to cool.
  3. Toss sweet potatoes with remaining 1.5 tsp oil, 1/2 tsp pepper, and salt. Spread on a baking sheet coated with cooking spray. Roast in a 350 degree oven until just tender, about 20 minutes. Set aside to cool.
  4. Combine chickpeas, carrots, red pepper, sunflower seeds, spinach, parsley, feta, and cooled quinoa and sweet potatoes in a large bowl. Pour dressing over the ingredients and toss gently to combine.

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